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Ingredients

    Glaze

  • 1⁄4 c / 50 g3⁄8 c / 75.0 g1⁄2 c / 100 g3⁄4 c / 150 g sugar1⁄4 c / 50 g sugar
  • 2 T3.0 T4 T6 T corn starch/flour2 T corn starch/flour
  • 1⁄3 c / 80 g0.5 c / 120.0 g2⁄3 c / 160 g1.0 c / 240 g water1⁄3 c / 80 g water
  • 1⁄3 c / 80 ml0.5 c / 120.0 ml2⁄3 c / 160 ml1.0 c / 240 ml grenadine syrup1⁄3 c / 80 ml grenadine syrup
  • 1 T1 1⁄2 T2 T3 T lemon juice1 T lemon juice

    • Filling

  • 1 pie1 1⁄2 pie2 pie3 pie ready made short crust (9 inch)1 pie ready made short crust (9 inch)
  • 1 3⁄4 pack2 5⁄8 pack3 1⁄2 pack5 1⁄4 pack instant vanilla pudding1 3⁄4 pack instant vanilla pudding
  • 1 1⁄4 c / 284 g1 7⁄8 c / 426.0 g2 1⁄2 c / 568 g3 3⁄4 c / 852 g milk1 1⁄4 c / 284 g milk
  • 1 c / 250 g1 1⁄2 c / 375.0 g2 c / 500 g3 c / 750 g sour cream1 c / 250 g sour cream
  • 2 c / 350 g3.0 c / 525.0 g4 c / 700 g6 c / 1050 g strawberries, sliced2 c / 350 g strawberries, sliced
Desserts

This recipe is the classic version; however, to speed things up, Angela often omits the glaze altogether.

Method

Glaze

  1. Combine ingredients.
  2. Heat over medium heat until thickens and bubbly.
  3. Let cool.

Filling

  1. Combine pudding mix, sour cream and milk
  2. Beat for 1 min
  3. Turn into blind baked pie crust
  4. Spread 1/3 of glaze over mixture.
  5. Arrange strawberries
  6. Pour over remaining glaze.
  7. Cool until serving.

Servings

8 servings

Category

Dessert

Prep time

45 minutes

Cooking time

10 minutes

Vegetarian

Author

Scale recipe: 1 × | 1½× | 2 × | 3 ×

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