Let them eat pie!

 Happy Pi Day, folks! If I remembered how to integrate I would do it right now. Alas, all that calculus was wiped from my brain the minute I heard the words, "You never have to take math again!"

To celebrate this holiest of days, I made a strawberry pie for my German class (recipe to follow). This pie is brought to you by several grocery runs by Melanie and myself and my procrastination to do schoolwork.

Strawberry Cream Pie

Cream Filling:

½ cup sugar

3 tablespoons cornstarch

3 tablespoons enriched flour

½ teaspoon salt

2 cups heavy cream

1 slightly beaten egg

½ cup sour cream

Mix first 4 ingredients. Gradually stir in cream. Stirring constantly, bring to a boil (seriously, the first bubble you see. If it gets to hot the cream will separate. ew.); reduce heat and stir until thick. Stir a little of the hot mixture into egg; return to remaining hot mixture. Bring just to boiling (again, remove from heat as soon as bubbles form), stirring constantly. Cool, then chill. Beat well; fold in sour cream

Other Ingredients:

1 9-inch pie crust (I just went and bought the frozen ones because honestly who has time to make a crust from scratch?)

1 recipe cream filling (above)

3 cups fresh strawberries

½ cup water

¼ cup sugar

2 teaspoons cornstarch

Pre-bake pie crust using pie weights or dried beans. (Or according to directions on pacakage if you bought a frozen one).  Let cool. Fill with chilled Cream Filling. Quarter two and a half cups of the strawberries, place in large bowl. Crush remaining half cup berries (I used a potato masher); add water; cook 2 minutes. Mix sugar and cornstarch: gradually stir into berry sauce. Cook over low heat, and stir until thick. Cool slightly; pour over bowl of quartered strawberries, mix well. Arrange over cream filling. Keep refrigerated until served.