Classic strawberry cream pie

6 servings
15 min
25 min
Very Easy


Number of serving: 6
1 9-inch pie crust

1 recipe cream filling (below)

3 cups fresh strawberries

½ cup water

¼ cup sugar

-2 teaspoons cornstarch

Cream Filling:

½ cup sugar

3 tablespoons cornstarch

3 tablespoons enriched flour

½ teaspoon salt

2 cups heavy cream

1 slightly beaten egg

½ cup sour cream


  • Pre-bake pie crust using pie weights or dried beans. Let cool. Fill with chilled Cream Filling.
  • Quarter two and a half cups of the strawberries, place in large bowl. Crush remaining half cup berries ; add water; cook 2 minutes.
  • Mix sugar and cornstarch: gradually stir into berry sauce. Cook over low heat, and stir until thick.
  • Cool slightly; pour over bowl of quartered strawberries, mix well. Arrange over cream filling. Keep refrigerated until served.
  • Cream Filling:
    Mix first 4 ingredients. Gradually stir in cream. Stirring constantly, bring to a boil; reduce heat and stir until thick. Stir a little of the hot mixture into egg; return to remaining hot mixture. Bring just to boiling, stirring constantly. Cool, then chill. Beat well; fold in sour cream.


Classic Strawberry Cream Pie, photo 1Classic Strawberry Cream Pie, photo 2Classic Strawberry Cream Pie, photo 3

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