Strawberry Cream Pie
mm-recipes ML/Blackhawk
1 9-inch baked pie crust
1 recipe cream filling
1/2 cup water
2 tsp cornstarch
Cream Filling
3 tbsp cornstarch
1/2 tsp salt
1/2 cup sugar
3 tbsp flour
2 cups milk
1 egg, slightly beaten
1 tsp vanilla
1/2 cup slivered; blanched almonds
2 1/2 cups fresh strawberries
1/4 cup sugar
few drops red food coloring
1/2 cup heavy cream; whipped
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 cream filling well; fold in whipped cream and vanilla.
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 into berry juice. Cook, and stir till thick and clear. Cool slightly; pour over halved strawberries. Keep refrigerated till serving time.
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