STRAWBERRY CUSTARD PIE

1 1/3 cups sugar, divided use
6 tablespoons cornstarch, divided use
1/4 teaspoon salt
2 cups milk
2 egg yolks, lightly beaten
1 tablespoon butter or margarine
1 teaspoon vanilla
1 baked (9-inch) pastry shell
1 cup water, divided use
1 tablespoon lemon juice
1/2 teaspoon red food coloring
6 cups fresh strawberries, halved
Garnishes: sweetened whipped cream and
fresh strawberry

Combine 2/3 cup sugar, 4 tablespoons cornstarch, and salt in a saucepan, stir in milk. Bring to a boil over medium heat. Cook, stirring constantly, 1 minute.

Whisk milk mixture gradually into egg yolks until blended. Return mixture to saucepan. Cook over medium heat, whisking constantly, 1 minute or until thickened. Remove from heat; stir in butter and vanilla. Spoon hot filling into pastry shell.

Stir together remaining 2/3 cup sugar, remaining 2 tablespoons cornstarch, and 2 tablespoons water. Bring remaining water to a boil in a medium saucepan. Whisk in sugar mixture; cook, whisking constantly, 2 to 3 minutes or until thickened and clear. Remove from heat. Stir in lemon juice and food coloring; cool.

Fold strawberries into the syrup mixture. Spoon over custard mixture; chill 4 hours. Garnish, if desired.

Yields: 1 (9-inch) pie
Source: Southern Living; April 2000