The Wonderful World of Cooking School Teacher Pie

School Teacher Pie from “The Wonderful World of Cooking” by Edward Harris Heth

This pie was named by the students of Miss Schneider. Each spring, she brought her class several of these pies to enjoy at recess.  Over the forty years Miss Schneider taught, this luscious confection became known as “school teacher pie”.  (I just call it Crème Brule Pie because that’s what it is!)

I choose this from Heath’s book because of the unusual nature of this recipe.  While simple, it was a bit time consuming, but let me tell you well worth the effort!  I also found that the story of Miss Schneider and her children evoked fond memories of a certain elementary teacher of my own - Mrs. Robinson.  The innocence of youth……enjoy

Pie Crust

1 stick of softened real butter.  My first attempt was with a butter substitute and well not so good.

1 cup flour

¼ teaspoon salt

1 tablespoon sugar

2 tablespoons milk

Mix the butter, flour, salt, sugar and milk together.  Work it till a dough forms and then press it into a simple pie plate.  A deep dish will not work.  Blind bake *  for about 25 minutes at 350 degrees.

Berry Filling

12 large strawberries hulled and halved

1/3 cup brown sugar

Toss the berries in the brown sugar and let stand for 30 minutes.  The book suggests adding kirsch, but I used amoretto which gave a nice subtle lift. 

Custard Cream

1 pint of heavy whipping cream

¼  teaspoon salt

¼ cup sugar

6 beaten egg yolks

Scald the cream in a double broiler.  To the scalded cream add egg yolks in a thin ribbon mixing continuously.  Cook gently and with a watchful eye till it thickens to custard.  Take of the heat and let stand for about 30 minutes. 

Now drain the berries and layer them into the baked, but now cool pie shell.  Pour over them the cooling custard cream and chill the whole pie for several hours.  Just before serving, sprinkle sugar across the top in an even layer and brown it in the broiler about 5 minutes.  Remove and let stand another 5 minutes and serve.  I recommend making this early in the morning, but TRUST ME this, is so worth the effort!

I would love to hear from you if you try this recipe!