Redfield Recipes: Strawberry Custard Pie

Strawberry Custard Pie

Eat this the day it's made - it doesn't keep

1	9" baked crumb crust
1	batch Soft Custard ? (if you want the filling to be soft and gooey, or Baked Custard ? for a firm filling)
2	cups	strawberries, cut, sugared, and chilled
1	cup	strawberry juice, boiled down to pudding stage

Pour the hot custard into the crust and refrigerate until cooled. Gently spoon the strawberries over the custard and pour the juice over them.

Serve with Whipped Cream if you're feeling decadent.

Not sure if this should be made with a Baked Custard instead, but the texture of soft custard and fresh berries is marvelous. Soft Custard is a little gooey for pie, but tastes wonderful.

This completely fails to keep for more than one day. No matter what I've tried, the strawberry juices start to make the custard go pink by the second day. It still tastes okay, but not as good as when the custard and the strawberries are two distinct flavors. Eat right away!