Strawberry Satin Pie Recipes

Steps:

• To make the Creamy Satin Filling-.
• Combine sugar, cornstarch, flour, and salt in a saucepan. Gradually stir in milk.
• Bring to boiling, stirring constantly. Lower heat, cook and stir until thick and bubbly. Stir a litle of the hot mixture into the beaten egg; return it to the remaining hot mixture.
• Bring to just a boil, stirring constantly. Cool; then chill throughly. After it is chilled, beat throughly.
• Whip cream until stiff, then add fold into egg mixture with the vanilla. Cover the bottom of the cooled pre-baked pastry shell with the filling.
• Divide berries as follows-.
• Reserve a few perfect berries for the center. Crush 1/2 cup berries and set aside. Slice remaining berries in half.
• Arrange halved and whole berries atop filling, whole berries in the center.
• Combine the crushed berries and 1/2 cup of water in a small pan.
• Cook 2 minutes over medium heat, then press through a sieve.
• Mix sugar and cornstarch; gradually stir into berry juice. Cook and stir until thick and clear. Tint with several drops of red food coloring. Cool slightly, then spoon over pie.
• Refrigerate until serving time. Can easily be made the day before.

Steps:

• Cover bottom of pie shell with almonds; set aside. In a small saucepan, combine the sugar, flour, cornstarch and salt. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat. Stir a small amount of hot filling into egg. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in vanilla. Cool to room temperature. Whisk in whipped cream. Pour into pie shell. Cover and refrigerate for at least 2 hours., Mash 1 cup strawberries; set remaining berries aside. In a small saucepan, bring crushed berries and water to a boil; cook, uncovered, for 2 minutes. Strain through cheesecloth; discard fruit and set liquid aside to cool., In another saucepan, combine sugar and cornstarch; gradually stir in berry liquid until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in food coloring if desired. Cool for 20 minutes. , Slice the reserved strawberries; arrange over chilled filling. Pour glaze evenly over berries. Refrigerate for at least 1 hour before serving.

Steps:

• Glaze:.
• Whisk sugar and pectin together, then add strawberry puree. Stir for 3 minutes. Let sit at room temperature, then store in fridge until ready to use. (This is the recipe for freezer jam, so any glaze you don't use on the pie can be used as such).
• Filling:.
• While the glaze is setting, combine sugar, cornstarch, flour, and salt in a medium saucepan. Gradually stir in milk. Bring to a boil, stirring constantly. Lower heat; cook and stir until thick and bubbly (air bubbles will pop through surface).
• Stir a little of the hot mixture into the beaten egg to temper. Return to pan. Bring just to a boil, stirring constantly.
• Cool for a few minutes, then transfer to a bowl and cover tightly with plastic wrap (lay plastic wrap directly on surface of custard to prevent a "skin" from forming). Chill thoroughly in fridge (at least 1-2 hours). Beat well, then stir in the Cool Whip.
• Crust:.
• While the custard is chilling, preheat oven to 350 degrees. Combine graham cracker crumbs, sugar, and melted butter (I use a food processor). Press crumb mixture onto bottom and sides of 2 pie pans. Bake for 5 minutes. Cool.
• Assembly:.
• Divide custard equally into 2 cooled pie crusts. Toss sliced strawberries in glaze, then place on tops of both pies (you can plop them right on, or if you have time to make it pretty, arrange sliced strawberries in a circular pattern over entire pie. Keep refrigerated until ready to eat.