Chef makes pie, shares pick-up lines

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Big Budah in West Valley City Thursday where he helped Chef Ray Works, executive pastry chef with Resorts at Wendover, make a special Valentine's Day pie.

Strawberry Custard Pie
Ingredients:
2 pie shells
1 batch of custard (See custard recipe below)
3 pints Fresh strawberries
2 ½  – 3 lbs. strawberry glaze
3 oz. whipped cream

Bake empty shells at 360 for approximately 18 to 20 minutes; allow to cool.
Cut each strawberry into four pieces. Mix glaze with strawberries very well.
Spread custard into pie shell about 1/2 to 3/4 up the sides. Top custard with Strawberry mix, heaping it a little in the middle. Garnish with whipped cream and refrigerate.

Custard
Yield:  3 ½ lbs.
Ingredients:
2 oz. (half stick) butter
1 quart milk
4 oz. Sugar
3 eggs
4 oz. Half & half
2 oz. Corn starch
1 ½ teaspoon vanilla

Melt butter in pan. Add sugar and bring to a boil. Whisk eggs until completely liquid. Mix together the half & half, corn starch and vanilla. Add to pan, stir constantly over a medium flame until it thickens. Pour into a shallow bowl or pan, cover with plastic wrap. Cool.