Caramelized Strawberry Custard Pie

Caramelized Strawberry Custard Pie

Indulge in a delightful pie featuring a buttery crust filled with sweet strawberries and a creamy custard, topped with a perfectly caramelized sugar crust.

Ingredients

• 2 cups fresh strawberries
• 1/4 cup brown sugar
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 cup cold butter
• 3 tablespoons milk
• 1 cup heavy cream
• 3 large egg yolks

Method

1. In a mixing bowl, toss fresh strawberries with brown sugar and let them rest for approximately 30 minutes to draw out their natural juices.
2. Preheat your oven to 350°F (175°C).
3. In a separate bowl, combine flour, 1 tablespoon of granulated sugar, and 1/4 teaspoon of salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add milk and mix until a dough forms.
4. On a floured surface, roll the dough into a 10-inch round and transfer it to a 9-inch pie dish, pricking the bottom and sides with a fork. Fill it with dry beans or pie weights.
5. Bake the crust for about 25 minutes until golden brown, then allow it to cool completely.
6. In a saucepan over low heat, gently warm the cream until it begins to simmer. In a separate bowl, whisk together the egg yolks and 1/4 teaspoon of salt, then add a tablespoon of the warm cream to the yolks while whisking. Slowly incorporate the remaining cream, whisking until smooth.
7. Return the mixture to the saucepan and cook over low heat, stirring constantly until thickened, about 5 minutes. Do not let it boil. Once thickened, remove from heat and let it cool to room temperature for about 30 minutes.
8. Once the strawberries have released their juices, layer them in the bottom of the cooled pie crust. Pour the custard mixture over the strawberries and refrigerate for about 4 hours until set.
9. Position the oven rack about 6 inches from the broiler and preheat the broiler.
10. Sprinkle 1/4 cup of granulated sugar evenly over the pie and broil for approximately 5 minutes, or until the sugar has caramelized. Let the pie cool for 5 minutes before slicing and serving.