This vintage recipe was clipped from a newspaper and found in a large collection, date unknown but likely the 1930’s or 1940’s. I’ve typed it below along with a scanned copy.

If you are fond of custard pies then this one where the custard is poured over fresh strawberries might be new to you.

Strawberry Custard Pie

Place the following ingredients in a double boiler and cook until thick: 3-4 cup sugar, 1 cup hot water, 2 tablespoonfuls butter, 1 tablespoonful flour and 2 egg yolks. Cool. Arrange cut strawberries in a baked pie shell and pour custard mixture over fresh strawberries. Beat egg whites until stiff, adding 2 tablespoonfuls sugar for each egg white. Spread egg whites over top of custard and brown in oven.