Glazed-Strawberry Cream-Pie Squares

By Lv2Cook

Ingredients

• 1 1/3 cups graham cracker crumbs (about 9 cookie sheets)
• 3 tablespoons sugar
• 2 tablespoons stick margarine or butter melted
• 1 tablespoon vanilla extract
• Cooking spray
• 1 1/2 cups 1% low-fat milk
• 1/3 cup sugar
• 5 tablespoons cornstarch divided
• 1/4 teaspoon salt
• 1 large egg lightly beaten
• 1/2 cup low-fat sour cream
• 1 tablespoon stick margarine or butter
• 2 teaspoons vanilla extract divided
• 2 1/2 cups quartered strawberries
• 2 tablespoons water
• 1 tablespoon lemon juice
• 1/2 cup sugar
• 6 cups halved strawberries

Details

Servings 1

Preparation

Step 1

Preheat oven to 350º.

Combine first 4 ingredients in a bowl; toss with a fork until moist. Press into bottom of an 11 × 7-inch baking dish coated with cooking spray. Bake at 350º for 10 minutes; cool on a wire rack.

Combine milk and 1/3 cup sugar in a medium, heavy saucepan; cook over medium-high heat to 180º or until tiny bubbles form around edge (do not boil). Remove from heat. Combine 3 tablespoons cornstarch, salt, and egg in a bowl; stir with a whisk until smooth. Gradually add hot milk mixture; return milk mixture to pan. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Remove from heat; stir in sour cream, 1 tablespoon margarine, and 1 teaspoon vanilla. Spread over crust; cover with plastic wrap. Chill.

Combine quartered strawberries and water in a medium saucepan, and bring to a boil, mashing strawberries with a potato masher. Strain mixture through a sieve over a bowl, reserving 1 cup strawberry liquid, and discard solids. Stir in lemon juice. Combine 1/2 cup sugar and 2 tablespoons cornstarch in saucepan, and add reserved strawberry liquid, stirring with a whisk. Bring to a boil, and cook 1 minute, stirring constantly. Remove from heat, and stir in 1 teaspoon vanilla. Combine strawberry mixture and strawberry halves in a large bowl, tossing to coat. Arrange strawberries on top of chilled custard mixture. Cover and chill at least 2 hours.