1 9-inch baked pie crust 1/2 c Slivered, blanched almonds 1 Recipe Cream Filling 2 1/2 c Fresh strawberries 1/2 c Water 1/4 c Sugar 2 t Cornstarch Few drops red food coloring
CREAM FILLING:
1/2 c Sugar 3 T Cornstarch 3 T Enriched flour 1/2 t Salt 2 c Milk 1 Egg, slightly beaten 1/2 c Heavy cream, whipped 1 t 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.