Strawberry Cream Pie

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Title: Strawberry Cream Pie
Categories: desserts, pies
Yield: 6 servings

1 ea 9-inch baked pie crust
1/2 c slivered, blanched almonds
1 ea recipe cream filling
2 1/2 c fresh strawberries
1/2 c water
1/4 c sugar
2 ts cornstarch
1 few drops red food coloring

--------------------------------CREAM FILLING-------------------------------
1/2 c sugar
3 tb cornstarch
3 tb enriched flour
1/2 ts salt
2 c milk
1 ea egg, slightly beaten
1/2 c heavy cream, whipped
1 ts vanilla

Directions for Cream Filling: Mix first 4 ingredients. Gradually stir
in milk. Stirring constantly, bring to a boil; reduce heat and cook
and stir till thick. Stir a little of hot mixture into egg; return
to remaining hot mixture. Bring just to boiling, stirring
constantly. Cool, then chill. Beat well; fold in whipped cream and
vanilla. Directions for pie: Toast almonds until lightly browned,
then sprinkle over the bottom of the cooled pie crust. Fill crust
with chilled Cream Filling. Halve 2 cups of the strawberries. Pile
atop filling. Glaze: Crush remaining 1/2 cup berries; add water; cook
2 minutes; sieve. Mix sugar and cornstarch; gradually stir in berry
juice. Cook, and stir till thick and clear. Tint to desired color
with food coloring. Cool slightly; pour over halved strawberries.
Keep refrigerated till serving time. Pass whipped cream, if desired.
Source: Better Homes & Gardens Dessert Cookbook.


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