Strawberry Custard Pies Recipe


MethodMain Ingredient


 Sugar4 1⁄2 Cup (72 tbs)
 Cornstarch3⁄4 Cup (12 tbs)
 Cold water4 1⁄2 Cup (72 tbs)
 Strawberry gelatin9 Ounce (3 Packages, 3 Ounce Each)
 Lemon juice1 Tablespoon
 Cook and serve vanilla pudding mix18 Ounce (6 Packages, 3 Ounce Each)
 9 inch pastry shell6 , baked
 Fresh strawberries3 Pound, halved

Nutrition Facts

Serving size: Complete recipe

Calories 13721 Calories from Fat 3872

% Daily Value*

Total Fat 443 g680.9%

Saturated Fat 220.1 g1100.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 14433.8 mg601.4%

Total Carbohydrates 2349 g783.1%

Dietary Fiber 28.3 g113.1%

Sugars 1717.2 g

Protein 77 g154%

Vitamin A 3.5% Vitamin C 1345.2%

Calcium 32.4% Iron 34.7%

*Based on a 2000 Calorie diet


In a large saucepan, combine the sugar and cornstarch; gradually stir in the water until smooth.
Bring to a boil; cook and stir for i minutes or until thickened.
Remove from the heat.
Stir in the gelatin and lemon juice until the gelatin is dissolved.
Cool to room temperature.
Prepare the vanilla pudding mixes according to the package directions.
Pour into pastry shells.
Top with the strawberries.
Carefully spoon the gelatin mixture over the berries.
Refrigerate until set.
Garnish with whipped cream if desired.