Strawberry Cream Pie

Sept 28th is National Strawberry Cream Pie Day


  • 1 pastry shell (9 inches), baked
  • 1/2 cup slivered almonds, optional
  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups milk
  • 1 egg, lightly beaten
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract, optional
  • 1/2 cup heavy whipping cream
  • GLAZE:
  • 1/2 cup crushed strawberries
  • 1/2 cup water
  • 1/4 cup sugar
  • 2 teaspoons cornstarch
  • 3 cups fresh strawberries, halved
  • Whipped cream, optional



  • Cover bottom of pie shell with nuts if desired; set aside.
  • In a large saucepan, combine the sugar, cornstarch, flour and salt; gradually stir in milk.
  • Cook and stir over medium-high heat until thickened and bubbly.
  • Reduce heat; cook and stir 2 minutes more.
  • Remove from the heat and stir a small amount into egg; return all to the saucepan.
  • Cook and stir until almost bubbly. Reduce heat; cook and stir 1-2 minutes more (do not boil).
  • Remove from the heat; stir in vanilla and almond extract if desired. Cool to room temperature.
  • Whip cream; fold into filling. Pour into pie shell. Chill for at least 2 hours.
  • About 2 hours before serving, prepare glaze.
  • Combine crushed strawberries and water in a large saucepan; cook for 2 minutes.
  • Combine sugar and cornstarch; gradually stir into the berries.
  • Cook until thick and clear, stirring constantly. Strain. Cool for 20 minutes.
  • Meanwhile, arrange berry halves over filling; pour glaze evenly over berries.
  • Refrigerate for at least 1 hour.
  • Garnish with whipped cream if desired.
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