Strawberry Cream Pie
1 baked 8- (or 9-inch pie shell)
2/3 c sugar
1/2 c flour
1/2 t salt
2 c milk, scalded
2 eggs, separated
2 T butter
1 t vanllla extract
1 qt fresh strawberries, hulled and sliced
1 c confectioners' sugar
Mix sugar, flour, and salt together and dissolve with some of the hot milk. Gradually blend wih the rest of the hot milk. Cook over low heat until mixture thickens, stirring constantly. Beat egg yolks in a bowl.
Stir a small amount of hot mixture into egg yolks; stir warmed egg yolks into hot mixture. Cook over low heat for 1 minute longer. Remove from heat and stir in butter and vanilla. Let cool.
Reserve 1 cup of strawberries.
Place remaining strawberries in pie shell. Spread cooled custard over top. Beat egg whites and confectioners' sugar, a little at a time, until stiff. Fold in reserved berries. Spread over top of pie. Refrigerate until ready to serve.