Ingredients
2pie crusts,8-inch, cooked, cooled
¾cupswhite sugar
⅓cupall-purpose flour
2cupsmilk
3egg yolks
1tbspbutter
1lemon
2tspvanilla extract
pinchsalt
¾cupwhite sugar
3tbspstrawberry Jell-O mix
2tbspcornstarch
¼tspsalt
1cupboiling water
6cupsstrawberries,(approximately 2 pints) washed, chopped
whipped topping,or whipped cream, optional
Preparation
Zest the lemon and juice ½ of it. Set aside.
Combine the sugar and flour in a medium saucepan. Stir in 1 cup of milk, egg yolks, salt, and lemon zest. Whisk until well combined.
Add the remaining milk. Stir over medium-low heat until thick and bubbly.
Remove from the heat and stir in the vanilla extract, butter, and 1 tablespoon of lemon juice.
While still warm, pour half of the lemon cream into each pie crust. Cool completely.
In a medium saucepan, stir together the sugar, Jell-O, cornstarch, and salt. Whisk in the boiling water and bring to a boil over high heat.
Let boil for 3 minutes while stirring constantly. Cool completely.
Once completely cool, pour over the cut strawberries. Gently spoon the strawberries over the cream layer, and refrigerate the pies for 4 hours or overnight.
Top with whipped topping, if desired.
