Instructions: 1. THAW; THOROUGHLY DRAIN 9 LB (1 1/2 NO.-10 CN) FROZEN STRAWBERRIES.

2. SEE RECIPE NOS. I-G-1 AND I-1.

3. RECONSTITUTE MILK. ADD SUGAR AND SALT; HEAT TO JUST BELOW BOILING. DO NOT BOIL.

4. COMBINE CORNSTARCH, SUGAR AND WATER; STIR UNTIL SMOOTH. ADD GRADUALLY TO HOT MIXTURE. COOK AT MEDIUM HEAT, STIRRING CONSTANTLY, ABOUT 10 MINUTES UNTIL THICKENED.

5. STIR ABOUT 1 QT HOT MIXTURE INTO EGGS. SLOWLY POUR EGG MIXTURE INTO REMAINING HOT MIXTURE; HEAT TO BOILING, STIRRING CONSTANTLY.

COOK 2 MINUTES LONGER. REMOVE FROM HEAT.

6. ADD BUTTER OR MARGARINE AND VANILLA; STIR UNTIL WELL BLENDED.

COOL SLIGHTLY.

7. POUR ABOUT 3 CUPS FILLING INTO EACH BAKED PIE SHELL.

8. COMBINE STRAWBERRY JUICE, 8 OZ (1 1/2 CUPS) CORNSTARCH, 12 OZ (1 5/8 CUP) GRANULATED SUGAR, AND 3/8 TSP SALT. BRING TO BOIL; COOK UNTIL THICK AND CLEAR. FOLD IN STRAWBERRIES CAREFULLY. COOL. SPREAD ABOUT 1 1/2 CUPS MIXTURE OVER FILLING IN EACH PIE.

9. REFRIGERATE UNTIL READY TO SERVE.

10. CUT 8 WEDGES PER PIE.

NOTE: FILLING WILL CURDLE IF BOILED OR SUBJECTED TO PROLONGED INTENSE HEAT.

SERVING SIZE: 1/8 PIE

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