Try this Strawberry Glazed Cream Pie recipe, or contribute your own.
Suggest a better description1. THAW; THOROUGHLY DRAIN 9 LB (1 1/2 NO.-10 CN) FROZEN STRAWBERRIES. 2. SEE RECIPE NOS. I-G-1 AND I-1. 3. RECONSTITUTE MILK. ADD SUGAR AND SALT; HEAT TO JUST BELOW BOILING. DO NOT BOIL. 4. COMBINE CORNSTARCH, SUGAR AND WATER; STIR UNTIL SMOOTH. ADD GRADUALLY TO HOT MIXTURE. COOK AT MEDIUM HEAT, STIRRING CONSTANTLY, ABOUT 10 MINUTES UNTIL THICKENED. 5. STIR ABOUT 1 QT HOT MIXTURE INTO EGGS. SLOWLY POUR EGG MIXTURE INTO REMAINING HOT MIXTURE; HEAT TO BOILING, STIRRING CONSTANTLY. COOK 2 MINUTES LONGER. REMOVE FROM HEAT. 6. ADD BUTTER OR MARGARINE AND VANILLA; STIR UNTIL WELL BLENDED. COOL SLIGHTLY. 7. POUR ABOUT 3 CUPS FILLING INTO EACH BAKED PIE SHELL. 8. COMBINE STRAWBERRY JUICE, 8 OZ (1 1/2 CUPS) CORNSTARCH, 12 OZ (1 5/8 CUP) GRANULATED SUGAR, AND 3/8 TSP SALT. BRING TO BOIL; COOK UNTIL THICK AND CLEAR. FOLD IN STRAWBERRIES CAREFULLY. COOL. SPREAD ABOUT 1 1/2 CUPS MIXTURE OVER FILLING IN EACH PIE. 9. REFRIGERATE UNTIL READY TO SERVE. 10. CUT 8 WEDGES PER PIE. NOTE: FILLING WILL CURDLE IF BOILED OR SUBJECTED TO PROLONGED INTENSE HEAT. Recipe Number: I00603 SERVING SIZE: 1/8 PIE From the
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Serving Size: 1 Serving (860g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 2441 | ||
Calories from Fat: 197 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.9g | 29 % | |
Saturated Fat 8.7g | 43 % | |
Monounsaturated Fat 9.5g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 58.9mg | 18 % | |
Sodium 154.6mg | 5 % | |
Potassium 566.5mg | 15 % | |
Total Carbohydrate 564.8g | 166 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 562.4g | ||
Protein 13.5g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2441
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