Summertime Strawberry Cream Pie
Ingredients
- 1 pastry shell 9 inches, baked
Pie FILLING:
- ½ cup Truvia Baking Blend
- 3 tablespoons cornstarch
- 3 tablespoons all-purpose flour
- ½ teaspoon salt
- 2 cups milk
- 1 egg lightly beaten
- ½ teaspoon vanilla extract
- ½ cup heavy whipping cream
GLAZE:
- ½ cup crushed strawberries
- ½ cup water
- ¼ cup Truvia Baking Blend
- 2 teaspoons cornstarch
- 3 cups fresh strawberries halved
- Whipped cream optional
Instructions
- Instructions
- Step 1 - Bake your pie shell
- Step 2 - In a large saucepan, combine the Truvia Baking Blend, cornstarch, flour and salt
- Step 3 - Gradually stir in the milk, cook and stir over medium heat until thickened and bubbly.
- Step 4 - Reduce the heat and cook for 2 more minutes, stirring
- Step 5 - Remove from heat and stir a small amount into the egg, return all to the saucepan.
- Step 6 - Cook and stir until almost bubbly, reduce head and cook for 2 more minutes (do not boil)
- Step 7 - Remove from heat, stir in the vanilla and almond extract
- Step 8 - Cool to room temperature before whipping the cream, fold into the filling and fill the pie shell. Chill for 2 hours
- Step 9 - Combine crushed strawberries and water in a large sauce pan, cook for 2 minutes
- Step 10 - Combine the Truvia and cornstarch, gradually stir into the berries. Cook until thick and clear, stirring constantly
- Step 11 - Strain, cool for 20 minutes
- Step 12 - arrange the berry halfes over the pie filling, pour the glaze over the berries and refridgerate for an hour. Top with whip cream. Serves 8.
