From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily Inbox Newsletter.


  • 1 cup sugar

  • 6 Tablespoons flour

  • Dash of salt

  • 2-1/2 cups milk

  • 2 egg yolks, slightly beaten

  • 2 Tablespoons butter

  • 1 teaspoon vanilla

  • 2 pints fresh strawberries

  • 1 cup whipping cream

  • 2 Tablespoons sugar

  • 1 teaspoon vanilla

  • 1 (9- or 10-inch) baked pie shell


Sift sugar, flour and salt together.  Scald milk in top of double boiler and then place over boiling water.  Gradually add dry ingredients, mixing with egg beater or portable mixer.

After all dry ingredients have been added, cook 10 minutes stirring occasionally.  Take a couple of teaspoons of hot mixture and add to beaten egg yolks and add all back to custard mixture and stir well.  Cook 3 minutes.  Mixture will be thick.

Remove from heat; add butter and vanilla and stir until melted.  Let cool slightly.  Put a layer of sliced berries on bottom of crust and pour custard over them.  Refrigerate until cool and add another layer of berries and top with sweetened whipped cream flavored with vanilla.

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