Ready for the strawberry season, can’t wait to try it.

9″ Baked Pie Shell

2/3 Cup Sugar

2/3 Cup Flour

1/4 Tsp Salt

2 Cups Milk

4 Eggs, Separated

1 1/2 Tsp Vanilla

3/4 Cup Dairy Sour Cream

1 Cup Sliced Fresh Strawberries

1/4 Tsp. Cream of Tartar

1/2 Cup Sugar

Combine 2/3 cup sugar, flour & salt in 2 quart saucepan. Gradually stir in milk until smooth. Cook over medium heat, stirring constantly until thickened and comes to a boil. Boil & stir 1 minute .

Remove from heat and stir a small amount of hot mixture into egg yokes; return all to saucepan.

Cook over low heat until thickened, about 2 minutes. DO NOT BOIL.

Remove from heat and stir in vanilla. Gently fold in sour cream, a small amount at a time.

Cover and cool to lukewarm.

Meanwhile, line pie shell with strawberries; spoon filling over berries. Preheat oven to 350deg. Beat egg whites and cream of tartar until frothy. Gradually add 1/2 cup sugar and continue beating until stiff peaks form.

Spread over filling until all covered and sealed to the crust.

Bake until lightly browned. (about 5 minutes).

Remove from oven and chill 3 to 4 hours before serving.


Photography By Mary Anne Whitchurch Tuck

Loved to write since high the years pass memories and relationships are primary. (There is also room for an opinion or two.) Feeling good at the age of eighty-five, enjoying life and a hobby of photography. Lived on a small farm for sixty-one years. welcomed three sons, two grandkids, and 3 greats. Owned and operated an Ace Hardware and Hallmark Shop, managing also to raise sheep for ten years. Shared sixty-two years of marriage before his passing in 2017. One son has also passed on to the next life, Memories really are "Made From This". Welcome to my world!


  • April 26, 2020 at 7:53 am

    Going to have to try this one too… I think I see a weighty problem about to surface.


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