YUMMY! I love custard. My grandmother made the best custard and sometimes on special occasions my mom would make it for us. I will have to find Grandmother’s custard recipe (I am sure my Aunt Helene is in possession of it) but in the meantime I found this recipe on the internet when I was looking up strawberry desserts for the 4th of July. It looked so good. I will be on the Cape for the 4th. My in-laws have rented a house for the Virginia clan and the New England clan to stay in for a week. I can’t wait to see all the little cousins playing together. What a great summer adventure. I plan on showing my gratitude with these pies and other Happy Chef creations. My favorite thing to do at the beach is to cook seafood and of course roll around in the surf. I hope my southern blood can handle that cold New England water.
1 cup sugar
6 tablespoons cornstarch
1/2 teaspoon salt
2 1/2 cups milk, scalded
2 eggs, slightly beaten
3 tablespoons butter
1/2 teaspoon vanilla extract
1 9-inch pastry shell, baked
2 cups strawberries (1 pint), washed and hulled
1 cup heavy cream, whipped and sweetened, or 2 cups (8 ounces) whipped topping
-In top of double boiler mix sugar, cornstarch, and salt; gradually add milk and cook over simmering water, stirring constantly, until thickened.
-Add a small amount of the hot mixture to the beaten eggs; whisk in quickly.
-Return egg mixture to hot sauce mixture in double boiler.
-Cook, stirring constantly, until thick. Remove from heat; add butter and vanilla extract.
-Cover and chill.
-Pour chilled mixture into the baked pastry shell.
-Arrange halved strawberries over the filling. Chill.
-Spread with sweetened whipped cream or whipped topping just before serving.
-Garnish with more halved berries. Store leftovers, covered, in the refrigerator.