STRAWBERRY CUSTARD PIES

STRAWBERRY CUSTARD PIES
“Recipe for making 6 pies”


4-1/2 cups sugar
¾ cup cornstarch
4-1/2 cups cold water
3 packages (3-oz.each) strawberry gelatin
1 Tbsp. lemon juice
6 packages (3-oz. each) cook-and-serve vanilla pudding mix
6 pastry shells (9-inches), baked
3 lbs. fresh strawberries, halved
Whipped cream, optional


In a large saucepan, combine sugar and cornstarch; gradually stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. Stir in gelatin and lemon juice until gelatin is dissolved. Cool to room temperature.

Prepare pudding mixes according to package directions. Pour into pastry shells. Top with strawberries. Carefully spoon gelatin mixture over berries. Refrigerate until set. Garnish with whipped cream if desired.

Yield: 6 pies (8 servings each).