Another confession, (interesting how this pie thing is so confessional). Today is the first time I’ve made a cornstarch thickened custard since I was regularly cooking out of the plaid, ring bound cookbook. Again, I was inspired by James McNair’s Pie Cookbook. His recipe for Cherry Cream Pie came from his Grandmother Keith in Jackson, Mississippi.
I made that superb Cherry Clafoutis Pie just a couple of days ago and Harry’s Berries from the farmers markets are haunting me, so I decided to make the pie with strawberries instead of cherries. I’m still not convinced about the cornstarch, in fact I think the 2 tablespoons used to thicken the fruit may have been a typo. I’m going to try another version of a Strawberry Cream Pie with a different custard recipe. We did enjoy the filling as a pudding although a little went a long way. I brought the pie with me to a meeting at the DineLA advisory board today.
Pie-a-Day #8 Strawberry Cream Pie
Hey! Did you enjoy this piece? We can’t do it without you. We are member-supported, so your donation is critical to KCRW's music programming, news reporting, and cultural coverage. Help support the DJs, journalists, and staff of the station you love.
Here's how:
- Sign-up for our newsletters.
- Become a KCRW member.
- Subscribe to our Podcasts.
- Donate to KCRW.
- Download our App.