Strawberry Cream Pie

Name: Strawberry Cream Pie
Yield: 8 servings
Cuisine: United States
Ingredients: 2 tablespoons fine dry bread crumbs; Pastry Cream; 1 cup red currant jelly or Bar-le-Duc; Confectioners’ sugar; 1 tablespoon kirsch; 3 cups strawberries; 2 tablespoons granulated sugar; Baked Pie Pastry, 9 inches

Preparation info

8
servings

Difficulty
Medium

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

Baked Pie Pastry, 9 inches
2 tablespoons granulated sugar

Americas
United States
Dessert
New York
Pie

Method

Sprinkle the bottom of the baked pie shell with the granulated sugar and bread crumbs.
Pour the pastry cream into the shell and completely cover the cream with the strawberries, symmetrically arranged.
Heat the currant jelly slowly until it is melted. Strain it. Stir in the kirsch.
Using a large paint brush, coat the str