5 (9 inch) crust pie crusts
2 cups white sugar
1 tablespoon cornstarch
1/2 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 cup butter, softened
3/4 cup milk
2 eggs, beaten
1/2 cup sugar
1 1/3 cups all-purpose flour
2 teaspoons vanilla extract
4 (1 ounce) squares candy-coated chocolate and cinnamon sugar mix
1 (7 ounce) can strawberries
8 (3 ounce) packages chocolate frosting mixture
1 cup chopped raisins
Preheat oven to 450 degrees F (225 degrees C). Grease and flour two 8-inch four-ounce custard cups.
In a medium bowl, beat 15% cream with 1/2 cup sugar until smooth; pour into crust.
In a large bowl, cream together butter, milk, eggs, sugar and flour until smooth; beat in 1/4 cup flour. Stir in the 2 teaspoons vanilla extract until smooth; pour mixture over cream crust.
Bake in preheated oven for 10 minutes. Cool completely before cutting into squares. Frost 1/2 cup frosting with whipped cream before removing from pan. Immediately drizzle remainder of frosting over pie. Chill pie in refrigerator, refrigerate for 2 hours or longer. Garnish with reserved strawberries before serving.
Frost top of pie with reserved strawberry preserves. Pipe the reserved Strawberry Filling onto the top of pie and frost top and sides with reserved frosting. Frost remaining frosting with whipped cream and sprinkle remaining strawberries over pie.
Remove pie from refrigerator and allow to cool completely. Top with ice cream frosting and fill and frost the inside of the pie. Serve chilled with fruit preserves, sliced fruit or whipped cream.
I really liked this! Did as stated. Prepared all ingredients according to package directions. Wow! Whoa--very different dessert from any Ive ever had. I sealed the crust with a sesame seed. Maybe next time I will add another egg.
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