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15 minutes + 10 minutes cooking time for filling
1 cup250 mLCrisco® All Vegetable Shortening
½ cup125 mLsugar
1 ¾ cups425 mLRobin Hood® Original All Purpose Flour
1/4 cup50 mLcornstarch
2½ cups625 mLCarnation® Regular, 2% or Fat Free Evaporated Milk
¾ cup175 mLsugar
1/3 cup75 mLcornstarch
8 oz250 gwhite chocolate chips
1 tbsp15 mLvanilla
4 cups1 Lstrawberries
1 : Preheat oven to 425°F (220°C).
2 : Beat shortening and sugar together on medium speed of electric mixer until fluffy. Beat in flour and cornstarch. With well-floured hands, press mixture into bottom and up the sides of 11” (28 cm) flan pan with removeable bottom. Prick bottom and sides with a fork. Bake in preheated oven, 15 minutes.
3 : Heat 2 cups (500 mL) evaporated milk in a medium saucepan over medium heat.
4 : Combine sugar, and cornstarch in a medium heat proof bowl. Whisk in remaining ½ cup (125 mL) evaporated milk. Beat in eggs. Slowly whisk hot milk into bowl. Stir to combine. Return mixture to saucepan. Bring to a boil, reduce heat and cook, stirring for 2 minutes or until thick.
5 : Meanwhile, place white chocolate in a large heat proof bowl. Strain hot mixture over chocolate. Stir until chocolate melts and mixture is smooth. Stir in vanilla. Place plastic wrap directly on surface of filling to prevent a skin from forming. Refrigerate until mixture is cold. Spoon mixture into pie crust. Top with strawberries. Refrigerate for at least 1 hour before serving.
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