Strawberry Eggnog Pie
- One 9-inch baked pastry pie crust
- 1 tsp. unflavored gelatin
- 2 tbsp. cold water
- ¾ cup milk, scalded
- 2 tbsp. cornstarch
- ½ cup sugar
- ½ tsp. salt
- ¼ cup milk
- 3 large egg yolks, beaten
- 1 tbsp. butter
- 1 cup whipped cream
- 1 tbsp. vanilla extract
Strawberry Pie filling:
- 2 cups water
- 1 cup sugar
- 2 rounded tbsp. cornstarch
- 1 (3 oz.) box strawberry gelatin
- 1 lb. fresh strawberries, stemmed, hulled and sliced, plus extra for garnish
Place gelatin in a small bowl and add cold water. Scald the milk over low heat, stirring continuously, until bubbles form around the edges. Set aside. Mix together cornstarch, sugar and salt; add ¼ cup scalded milk, beaten egg yolks, butter, gelatin and cornstarch mixture in a saucepan and cook over low heat until thick. Let cool. Fold in whipped cream and vanilla. Pour into pie crust and let set in refrigerator, at least 4 hours.
To make the pie filling: Boil water, sugar and cornstarch in a saucepan over high heat. Add gelatin, reduce heat to medium, and stir until the mixture thickens. Let cool until warm but not hot. Add the strawberries to the glaze when it is warm but not set. Pour the strawberry mixture on top of eggnog mixture into baked pie crust. Chill for at least 2 hours, or until fully set and chilled.
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
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