Instructions: 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 3 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 syrup mixture. Spoon over custard mixture; chill 4 hours. Garnish, if desired.

This recipe yields 1 (9-inch) pie.

Comments: A creamy filling and sweet glaze make this pie delightful.

Yield: 1 pie

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