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