Sweetened whipped cream and fresh strawberries, to serve
Instructions
In a medium saucepan, bring chopped strawberries and sugar to a boil over medium heat. Cook, stirring frequently, until mixture is thickened and coats the back of a spoon, about 25 minutes.
Remove from heat; using an immersion blender, purée mixture until smooth. Whisk in cream, milk, and salt. Cook over medium-low heat, whisking frequently, just until mixture begins to steam. (Do not boil.) Remove from heat.
In a small bowl, place ⅓ cup cold water; sprinkle gelatin on top. Let stand for 5 minutes. Whisk gelatin mixture into strawberry mixture until fully dissolved. Whisk in extracts. Pour mixture into All-Butter Piecrust. Refrigerate for at least 6 hours before serving or overnight. Serve with whipped cream and strawberries.
Recipe by Paula Deen Magazine at https://www.pauladeenmagazine.com/strawberry-milk-pie/