Title: Strawberry Cream Pie
Categories: Dessert Pie
Yield: 6 Servings
| 1 | | 9-inch baked pie crust |
| 1 | | Recipe cream filling |
| 1/2 | c | Water |
| 2 | ts | Cornstarch ------cream filling-------- |
| 3 | tb | Cornstarch |
| 1/2 | ts | Salt |
| 1 | | Egg; slightly beaten |
| 1 | ts | Vanilla |
| 1/2 | c | Slivered; blanched almonds |
| 2 1/2 | c | Fresh strawberries |
| 1/4 | c | Sugar |
| | | Few drops red food coloring |
| 1/2 | c | Sugar |
| 3 | tb | Enriched flour |
| 2 | c | Milk |
| 1/2 | c | Heavy cream; whipped |
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.