Recipe - Every Time A Bell Rings Rose Petal Pie

1 pack Frozen cut or sliced up strawberries,
(10 ounces) thawed, with
juice
5 One half tablespoon Cornstarch (divided)
Three fourths cup Sugar
One half teaspoon Salt
3 cup Milk
3 Egg yolks
1 One half tablespoon Butter or margarine
One half teaspoon Rose water
Readymade 9inch graham
cracker piecrust
Whipped cream

Let strawberries thaw completely before cooking. In medium saucepan,
combine strawberries with juice and 1 tablespoon of the cornstarch. Bring
to slow boil over medium heat, stirring constantly. Remove from heat and
let stand. In large mixing bowl, sift together remaining 4 One half tablespoons
cornstarch with sugar and salt. Gradually add milk; stir until very smooth.
Pour mixture into medium saucepan and bring to slow boil, over low to
medium heat, stirring constantly; boil 1 minute. Remove from heat, let cool
slightly and carefully but quickly stir in egg yolks; mix well. Return to
heat and bring to boil for 1 minute, stirring constantly. Remove from heat
and stir in butter and rose water. Let cool 10 minutes. Spoon alternate
layers of custard and strawberries into piecrust and swirl slightly with
knife. Use some cut or sliced up strawberries to form roselike shapes on top.
Refrigerate at least 4 hours. Serve with dollops of whipped cream.

NOTES : Makes 6 to 8 servings.

Recipe by: The Internet Posted to bakeryshoppe digest V1 Number 032 by
Jazzbel jazzbel@grouper.BatelNET.bs on Apr 16, 1997