Strawberry Summer Pie Recipe

The following recipe is courtesy of Tina over @ The Happy Lil’ Homemaker. Be sure to check her out if you’re looking for coupon binders, household binders, recipe binders, cleaning cards, etc

You have a BBQ to go to, and want something that will not only be a refreshing, it will impress the guests. Strawberry Summer Pie is very simple to make, but everyone will think you spent hours making it.


The Pie:
4 eggs
2 1/2 cups of milk
1/2 cup of white sugar
1/4 cup brown sugar, packed
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 unbaked 9 inch pie crust (You can make your own, or use premade)

The Topping:
What you need:
1/4 cup Brown sugar
1-2 pints of fresh strawberries, washed and sliced (I always go heavy on the strawberries, and use 2 pints)
1/8 cup powdered sugar


The Pie:
Preheat your oven to 450 degrees. Line the pie crust with heavy duty tin foil, and bake crust, for 6-7 minutes. Remove the foil from the crust and cook for an additional 3-5 minutes (DO NOT poke crust). This step prevents a soggy pie crust.

Separate the egg white from the yolk of ONE of your eggs. Set aside that egg white, and add the yolk, along with the remaining 3 eggs, sugar, salt, vanilla and brown sugar, to a large mixing bowl. Using a hand mixer, blend together the mixture until smooth. When well mixed, slowly add in the milk, and blend for 2-3 minutes. In a separate bowl, beat the egg white, that you set aside earlier, until stiff peaks have formed. Fold in the beaten egg white, into the sugar mixture.

Slowly pour the creamy mixture into the pie crust. Bake for 25 minutes at 350. Wrap the out edge of the crust with tinfoil to prevent burning. After the 25 minutes, remove the foil from the crust. Return the pie to the oven, and bake for an additional 18-20 minutes or until a toothpick comes out clean when inserted into the center. Allow to cool. Once the pie had reached room temperature, Cover and refrigerate.

The Topping:
In a large bowl, add your sliced strawberries and the brown sugar. Stir until the strawberries are all coated lightly. Spoon strawberries onto the cooled custard pie. (You can arrange in a pattern if you’d like, to give the pie a more finished look. The pinwheel formation, is popular) Keep chilled until ready to serve. Sprinkle with powdered sugar upon serving.

**I have also made this pie using other seasonal fruits (Blueberries, Blackberries, Peaches, Kiwi, Raspberries.**


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