The best delicious Strawberry Glazed Cream Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Strawberry Glazed Cream Pie recipe today!
Hello my friends, this Strawberry Glazed Cream Pie recipe will not disappoint, I promise! Made with simple ingredients, our Strawberry Glazed Cream Pie is amazingly delicious, and addictive, everyone will be asking for more Strawberry Glazed Cream Pie.
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Strawberry Glazed Cream Pie.
Ready to make this Strawberry Glazed Cream Pie Recipe? Let’s do it!
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6 qt WATER; WARM
2 13/16 c WATER; COLD
1 1/2 qt WATER; COLD
1 qt JUICE RESERVED
15 oz BUTTER PRINT SURE
23 EGGS SHELL
1 3/16 lb MILK; DRY NON-FAT L HEAT
9 lb STRAWBERRIES FZ
8 oz STARCH EDIBLE CORN
3 c STARCH EDIBLE CORN
6 lb FLOUR GEN PURPOSE 10LB
3/4 lb SUGAR; GRANULATED 10 LB
1 13/16 lb SUGAR; GRANULATED 10 LB
1 1/2 lb SUGAR; GRANULATED 10 LB
3 9/16 lb SHORTENING; 3LB
4 2/3 tb IMITATION VANILLA
3 oz SALT TABLE 5LB
3/8 ts SALT TABLE 5LB
1 1/4 tb SALT TABLE 5LB
1. THAW; THOROUGHLY DRAIN 9 LB (1 1/2 NO.-10 CN) FROZEN STRAWBERRIES.
2. SEE RECIPE NOS. I-G-1 AND I-1.
3. RECONSTITUTE MILK. ADD SUGAR AND SALT; HEAT TO JUST BELOW BOILING. DO
NOT BOIL.
4. COMBINE CORNSTARCH, SUGAR AND WATER; STIR UNTIL SMOOTH. ADD GRADUALLY
TO
HOT MIXTURE. COOK AT MEDIUM HEAT, STIRRING CONSTANTLY, ABOUT 10 MINUTES
UNTIL THICKENED.
5. STIR ABOUT 1 QT HOT MIXTURE INTO EGGS. SLOWLY POUR EGG MIXTURE INTO
REMAINING HOT MIXTURE; HEAT TO BOILING, STIRRING CONSTANTLY. COOK 2
MINUTES
LONGER. REMOVE FROM HEAT.
6. ADD BUTTER OR MARGARINE AND VANILLA; STIR UNTIL WELL BLENDED. COOL
SLIGHTLY.
7. POUR ABOUT 3 CUPS FILLING INTO EACH BAKED PIE SHELL.
8. COMBINE STRAWBERRY JUICE, 8 OZ (1 1/2 CUPS) CORNSTARCH, 12 OZ (1 5/8
CUP)
GRANULATED SUGAR, AND 3/8 TSP SALT. BRING TO BOIL; COOK UNTIL THICK AND
CLEAR. FOLD IN STRAWBERRIES CAREFULLY. COOL. SPREAD ABOUT 1 1/2 CUPS
MIXTURE OVER FILLING IN EACH PIE.
9. REFRIGERATE UNTIL READY TO SERVE.
10. CUT 8 WEDGES PER PIE.
NOTE: FILLING WILL CURDLE IF BOILED OR SUBJECTED TO PROLONGED INTENSE
HEAT.
Recipe Number: I00603
SERVING SIZE: 1/8 PIE
From the Army
Yields
100 Servings
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