• Prep Time 40 minutes
  • Baking Time 15 minutes + 10 minutes cooking time for filling
  • Makes 10
  • Freezing Not Recommended


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  • Pastry:
  • 1 cup All Vegetable Shortening
  • ½ cup sugar
  • 1 ¾ cups Robin Hood® Original All Purpose Flour
  • 1/4 cup cornstarch
  • Filling:
  • 2½ cups Carnation® Regular, 2% or Fat Free Evaporated Milk
  • ¾ cup sugar
  • 1/3 cup cornstarch
  • 2 eggs
  • 8 oz white chocolate chips
  • 1 tbsp vanilla
  • 4 cups strawberries

Serving Size: 10


Serving Size: 10

  • Preheat oven to 425°F (220°C).
  • 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.
  • Heat 2 cups (500 mL) evaporated milk in a medium saucepan over medium heat.
  • 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.
  • 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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