3 eggs
3/4 cup sugar
3/4 cup sour cream
2 cups fresh strawberries, hulled and sliced
1 9-inch Graham cracker pie shell
Beat the eggs and the sugar together. Beat in the sour cream, and
fold in the strawberries. Pour into the pie shell and bake in a
preheated 325F oven until the custard is firm, about 1 hour.
Serve warm or chilled. Make 1 pie to serve 6 to 8.
