Strawberry Delight Creme Pie


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There is nothing more delightful in the summertime than fresh, plump, sweet, juicy red strawberries! Whether picked fresh, purchased from your local Farmer's Market or supermarket, they are truly a delight to enjoy! This recipe came about when I wanted to display the beautiful berries we had on hand and the wonderful creme filling I had created for it. I combined the two and came up with this beautiful pie.

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cambria, ca


  • Crust:
  • 1 7 oz. pkg. sweetened flaked coconut
  • 1/4 C. butter, melted
  • Filling:
  • 1/2 C. sugar
  • 1/4 C. flour
  • 1/4 tsp. salt
  • 2 C. milk
  • 3 egg yolks
  • 1 tsp. vanilla
  • 2 C. fresh strawberries, sliced thin
  • 1/3 C. strawberry preserves, heated
  • 1 C. whipping cream
  • 1/4 C. confectioners' sugar

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Heat oven to 325 degrees. Reserve 1/4 cup coconut. Combine coconut and butter in medium bowl; press onto bottom and up sides of 9-inch pie pan. Bake for 20 minutes or until golden brown. Cool.

Meanwhile, combine 1/2 cup sugar, flour and salt in 2-quart saucepan; stir in milk. Cook and stir over medium heat until it comes to a full boil. Stir small amount of milk mixture into egg yolks; return to pan. Continue cooking until slightly thickened. Stir in vanilla. Cool. Spread filling into cooled crust. Sprinkle with reserved coconut.

Place sliced strawberries in circular pattern over coconut, starting at outside of crust, moving towards center. Brush with heated strawberry preserves. Beat whipping cream and confectioners sugar in medium bowl until stiff peaks form. Decorate edges of pie with whipped cream. Refrigerate until ready to serve.

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