A crisp pie crust filled with rich vanilla custard and topped with juicy fresh strawberries, perfect for summer or festive desserts.
Ingredients
Scale
1 9-inch pie crust (pre-baked), 2 cups whole milk, 1/2 cup heavy cream, 3/4 cup granulated sugar, 4 large egg yolks, 3 tablespoons cornstarch, 1 teaspoon pure vanilla extract, 1/4 teaspoon salt, 1 pound fresh strawberries (hulled and sliced), 2 tablespoons strawberry preserves (optional)
Instructions
1. Preheat oven to 350°F if making crust. Blind bake 25 minutes, let cool. 2. Heat milk and cream. Whisk yolks, sugar, cornstarch, salt. Temper eggs with warm milk, cook until thick, stir in vanilla. 3. Pour custard into cooled crust, smooth. 4. Arrange strawberries, brush with preserves. 5. Chill 2 hours before serving.