..: Strawberry Chocolate Custard Pie

Thursday, September 22, 2011

Strawberry Chocolate Custard Pie

1 cup all- purpose flour
1/2 cup granulated sugar
1/4 teaspoon baking powder
1/3 cup butter softened
1 egg yolk
1/4 teaspoon of cinnamon (optional)

Jello chocolate instant pudding

2 tablespoons strawberry jam
2 tablespoons water

Preheat oven to 400 degrees F.

In a mixer or food processor, combine flour, 1/4 cup sugar, 1/4 teaspoon cinnamon (optional)and baking powder. Pulse once or twice. Add butter by tablespoons and process until butter is incorporated and mixture is reduced to small crumbs (it will not form a ball).

Pour crumb mixture into a 9-inch tart pan with removable bottom. Press crumbs gently over the bottom and half-way up sides of pan, approximately 1/8-inch thick. Do not pack mixture down too firmly. Bake for 10 minutes.

Jello traditional Pudding Pie: 
1. Prepare as directed for pudding, reducing milk to 1-3/4 cups. (For fuller pie, use 2 pkg. (4-serving size each) and 2-3/4 cups milk.) 2. Pour at once into 9-inch pie crust. Refrigerate at least 1 hour (3 hours for fuller pie) or until set.

In a small saucepan over medium heat, stir together the jelly and water until syrupy. remove from heat and let cool.

When ready to serve, arrange strawberries as desired on top of the custard. Lightly brush the strawberries with the Fruit Glaze. To serve, lift the pie from the side of the pan and place on a serving dish or cake plate.ENJOY!!

<3 Mayra