Fresh Strawberry Cream Pie

Our yard has an abundance of strawberries throughout the year, and I love it when we get enough to make a batch of homemade jam or this delicious strawberry pie. I adapted the recipe from here. It's a little bit of work, but not too overwhelming and well worth any effort. If you take a few minutes to make the cream mixture ahead of time, the assembly of the pie will be easier and not too time consuming.

Cream Filling Ingredients

1/4 C sugar

1.5 TB cornstarch

1.5 TB flour

1/4 tsp salt

1 C heavy cream

1 slightly beaten egg

1/4 C sour cream

Pie Ingredients

1 9 inch pie crust, baked (I use my homemade no-roll pie crust)

1 recipe cream filling (above)

3 C fresh strawberries

1/2 C water

1/4 C sugar

2 tsp cornstarch

Cream Filling Directions: You will need to do this part at least a few hours before putting the pie together (or even the night before)

In a small saucepan mix sugar, cornstarch, flour and salt. Gradually stir in the cream. Stirring constantly, bring to a boil. Reduce heat and stir until thick. Stir a little of the hot mixture into the egg and return to the remaining hot mixture. Bring just to boiling, stirring constantly. Cool slightly, then chill in the fridge. 

When you're ready to put the pie together, beat the cream mixture well with beaters and then fold in the sour cream. Now you're ready to put this in the pie crust. 

Pie Directions

Fill the pie crust with the cream filling. Slice 2 1/2 C strawberries and place in a large bowl. Crush the remaining berries (you can use a potato masher) and put them in a small saucepan. Add water and cook two minutes. Mix the sugar and cornstarch and gradually stir into the berry sauce. Cook over low heat and stir until thick. Cool slightly, then pour over the sliced strawberries and mix well. Arrange over cream filling. Keep refrigerated until ready to serve.