1 1/3 cups sugar, divided
6 Tbs cornstarch, divided
¼ tsp salt
2 cups milk
2 egg yolks, lightly beaten
1 Tbs butter or margarine
1 tsp vanilla
1 baked (9-inch) pastry shell
1 cup water, divided
1 Tbs lemon juice
½ tsp red food coloring
6 cups fresh strawberries, halved
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 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.
Source: Southern Living; April 2000
