Strawberry Cream Pie
  • 1 1/4cups (300mL) graham cracker crumbs
  • 1/4cup (60mL) melted unsalted butter or margarine
  • 3tbsp (45mL) custard powder
  • 3tbsp (45mL) Sugar
  • 2 1/2 cups (625 mL) Milk
  • 75g dark chocolate
  • 1carton (454g) fresh strawberrieshalved
  • 2tbsp (30 mL) apricot jam or apple jellymelted
  1. Preheat oven to 350°F.
  2. Combine Graham crumbs and butter in a bowl. Press mixture into the bottom of a 9 inch (23 cm) pie plate.
  3. Bake in the oven for 7 or 8 minutes, until crust is crispy. Reserve.
  4. Mix custard powder and sugar in a large saucepan. Over medium-high heat, gradually whisk in milk until smooth. Bring to a boil, whisking constantly. Once the mixture has thickened, remove from heat and allow to cool completely.
  5. Melt dark chocolate and brush over the entire crust. Allow chocolate to set.
  6. Once the custard has cooled, pour into crust.
  7. Cover generously with halved strawberries and then brush fruit with jam or jelly. Decorate with fresh mint leaves and serve.