Strawberry Cream Pie

14 Reviews
ADD YOUR REVIEW
Photo: Iain Bagwell; Styling: Heather Chadduck and Caroline Cunningham
Hands-on Time
35 Mins
Total Time
5 Hours 45 Mins
Yield
Makes 8 servings
April 2012
RECIPE BY Southern Living

A dark-chocolate crust and jewel-bright berries brushed with jelly turn this down-home pie into a company-worthy fare.

Ingredients

  • 3 tablespoons cornstarch
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup sugar, divided
  • 3 cups half-and-half
  • 6 egg yolks
  • 2 teaspoons vanilla extract
  • 1 (9-oz.) package chocolate wafer cookies
  • 1/2 (4-oz.) semisweet chocolate baking bar, chopped
  • 1/2 cup butter, melted
  • 1 qt. fresh strawberries
  • 1/4 cup red currant jelly
  • 1 tablespoon orange liqueur

How to Make It

Step 1

Whisk together first 3 ingredients and 2/3 cup sugar in a medium-size heavy saucepan. Whisk together half-and-half and next 2 ingredients in a small bowl; gradually add to cornstarch mixture, whisking constantly.

Step 2

Bring to a boil over medium heat, whisking constantly, and cook, whisking constantly, 1 minute. Remove from heat, and transfer to a bowl; cover and chill 4 to 24 hours.

Step 3

Preheat oven to 350°. Pulse wafer cookies and chopped chocolate in a food processor 8 to 10 times or until finely crushed. Stir together cookie crumb mixture, melted butter, and remaining 1/3 cup sugar; firmly press mixture on bottom, up sides, and onto lip of a lightly greased 9-inch pie plate.

Step 4

Bake at 350° for 10 minutes. Transfer to a wire rack, and cool completely (about 30 minutes).

Step 5

Spoon chilled half-and-half mixture into prepared crust. Cut 8 to 10 strawberries in half, and arrange around outer edge of pie (leaving tops on, if desired); hull and slice remaining strawberries, and arrange in center of pie.

Step 6

Cook jelly in a small saucepan over medium heat 2 to 3 minutes or until melted. Remove from heat, and stir in liqueur. Brush jelly mixture gently over strawberries. Chill, uncovered, 30 minutes.

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Ratings & Reviews

Has potential.

Susank1942
May 21, 2016
It makes a beautiful pie, but there are a few issues.The biggest one is that this will not fit in a standard 9-inch pie plate if the crust is to be a reasonable thickness. I had to transfer it to a deep-dish, 9.5-inch plate to make it fit comfortably. This recipe could probably be cut down to two-thirds or half and be equally or more satisfying.Unlike some others here, I did like the custard, though I was expecting a cream pie from the title. It's really not a cream pie at all. It could perhaps use a squeeze of citrus to cut through the cream and sugar, but I'm not sure if that might curdle it (?). Any master chefs have a say?I also did not think the crust baked as intended, but I accidentally used a whole bittersweet baking bar instead of half, and as a result it turned into a very hard super-chocolate crust. It also took almost twice as long to bake than directed, though I concede that might be my fault.I replaced the currant jam-orange liqueur glaze with raspberry jam and lemon juice, which didn't make much difference to the pie, but tasted great on its own.It's not a well-tested recipe, but I'd try making it again with some tweaks.

clairefloyd24's Review

Debe14
June 08, 2014
This pie is beautiful, but the middle is awful! The custard like texture does not pair well. The crust and strawberries were great!

RoddyBrazil's Review

clairefloyd24
April 03, 2014
That has got to be the WORST strawberry pie I've ever eaten in my whole life.

Rebeccmsw's Review

GeorgiaMama
July 20, 2013
N/A

Cookie5Star's Review

mepounds
May 15, 2012
N/A

LPopielski's Review

Susan1125
May 13, 2012
Upon seeing this picture I knew I had to make this scrumptious looking pie! Living in Japan I'm often reminded by my Japanese friends that American Desserts are too sweet. So I tweaked this a bit and replaced the half and half with whole cream, yes WHOLE CREAM..smile..and cut the sugar down to 1/2 cup. I nixed the sugar in the crust as well, the oreo cookies were sweet enough. I also left off the jelly glazed topping. It was a HUGE success with all plates emptied and not a leftover morsel to be found. I would definitely make this again. Not too sweet nor was it bland as stated by some of the other reviews. Definitely 5 stars~ Thanks Southern Living!

bronwyn13's Review

sccook
April 18, 2012
I usually love SL recipes but this one was not good. The crust was too thick and the the custard filling was very bland.

Debe14's Review

bronwyn13
April 14, 2012
N/A

Susan1125's Review

Rebeccmsw
April 10, 2012
N/A

Susank1942's Review

Meg
April 10, 2012
The crust was a bit thick - will adjust next time - didn't hear any complaints. Can't wait to make with the fresh strawberries we will be picking, here in Virginia, next month. This is a beautiful presentation dessert - and it is delicious !!