“Custard” Strawberry Pie


  • 1 refrigerated unbaked 9 in. piecrust
  • 2 C. sliced fresh strawberries
  • 1 (4 serving) package Jello-O sugar free vanilla cook and serve pudding mix
  • 2/3 C Carnation nonfat dry milk powder
  • 2 C. water
  • 1 tsp vanilla extract
  1. Preheat oven to 450º
  2. Place piecrust in a 9 in pie plate. Flute edges and prick bottom and sides. Bake for 9-11 minutes or until lightly browned. Place pie plate on wire rack to cool.
  3. Evenly arrange strawberries in cooled crust.
  4. In a medium saucepan, combine dry pudding mix, dry milk powder, and water. Cook over medium heat until mixture thickens and starts to boil, stirring constantly.
  5. Remove from heat. Stir in vanilla. Pour hot pudding mixture over strawberries.
  6. Place pie plate on a wire rack and allow to cool for 15 minutes.
  7. Refrigerate for at least 2 hours.
  8. Can top with Cool Whip Lite


Share & Print

0 0 100 0

No Comments

Leave a Reply