With strawberry season at it’s peak, what could be better than a fresh, homemade Strawberry Cream Pie? Nothing, especially if it’s this strawberry cream pie recipe which has been passed down in our family from generation to generation… if you place this pie in my father’s presence it will be gone before the sun sets.

Don’t be intimidated by the recipe, I promise you it’s easier than it sounds, and though it’s for a whole pie it easily makes 4 of the mini pies as shown below…I just love the miniature version, so adorable!  Wait, wait there’s more… as if sharing this deeply coveted family recipe isn’t enough in celebration of KC Bakes one year anniversary, we’re giving away a basket of our baking essentials which retails for over $150! (The giveaway is now closed)  So let’s eat some pie, Loves!  xoxo

Waiting On Martha’s Strawberry Cream Pie

FOR THE CUSTARD
3 cups milk
3 eggs
½ cup sugar
2 1/2-3 1/2 tablespoons corn starch

FOR THE GLAZE/FILLING
1 ½ cups water
1 ½ cups sugar
Pinch salt
¼ cup corn starch
Red food coloring
1-2 Quarts of small strawberries or large strawberries cut into halves or quarters

1. Cook pie crust or pie crusts according to directions (I bought pre made ready to bake mini pie shells from Whole Foods)
2. Combine all custard ingredients together, whisk and cook on high until it begins to thicken and pull away from the pan. (Begin with 2 1/2 tablespoons of corn starch and add up to an additional 1 tablespoon if the custard doesn’t thicken)
3. Once thick, pour into baked pie shells or set aside to cool
4. Combine all glaze/filling ingredients together and cook until thick
5. Once thick add strawberries and remove from heat.
6. Pour mixture on top of custard.
7. Cool overnight.  Once cooled add whipped cream, serve and devour!

Our Baking Essentials Basket…

 Click HERE to get the recipe and enter the contest.