This berry and citrus combination makes for an intense burst of flavor that dances on the taste buds. It's as wonderful to look at as it is to serve and eat.
5 ounces gluten-free arrowroot cookies (about 50 cookies)
2 tablespoons sugar
1/4 cup unsalted butter, melted
2 cups 1% low-fat milk
4 large egg yolks
1/2 cup sugar
1/4 cup cornstarch
2 tablespoons butter
1 teaspoon grated orange rind
1 teaspoon vanilla extract
3 cups sliced strawberries
How to Make It
Preheat oven to 350°.
To prepare crust, place cookies and 2 tablespoons sugar in a food processor; process until finely ground. Add butter; process until blended and moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 to 10 minutes or until lightly browned. Cool 30 minutes on a wire rack.
To prepare filling, combine milk and egg yolks in a medium bowl, stirring with a whisk. Combine 1/2 cup sugar and cornstarch in a medium saucepan over medium heat. Slowly pour milk mixture into sugar mixture, stirring with a whisk until mixture comes to a boil. Boil 1 to 2 minutes or until mixture thickens, stirring constantly. Remove from heat; stir in butter, orange rind, and vanilla. Pour filling into cooled crust. Cover surface of filling with plastic wrap. Chill at least 3 hours.
Uncover; top filling with strawberry slices. Chill until ready to serve.
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Overall, this dessert had very good flavor and was fairly simple to make. Using the gluten free arrowroot cookies as the crust was tasty. My only comment is that the filling didn't stand up as a pie filling, had more of a pudding consistency. Next time I will use either a bit less milk or one with a higher fat content firm it up.
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