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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 9-inch baked pie crust |
1/2 cup water |
1/2 cup slivered almonds, blanched almonds |
1/4 cup sugar |
1 recipe cream filling |
2 teaspoons cornstarch |
2 1/2 cups fresh strawberries |
3 drops red food coloring |
1/2 cup sugar |
2 cups milk |
3 tablespoons cornstarch |
1 egg, slightly beaten |
3 tablespoons enriched flour |
1/2 cup heavy cream, whipped |
1/2 teaspoon salt |
1 teaspoon vanilla |
Directions:
1. Directions for Cream Filling:
2. Mix first 4 ingredients.
3. Gradually stir in milk.
4. Stirring constantly, bring to a boil; reduce heat and cook and stir till thick.
5. Stir a little of hot mixture into egg; return to remaining hot mixture.
6. Bring just to boiling, stirring constantly.
7. Cool, then chill.
8. Beat well; fold in whipped cream and vanilla.
9. Directions for pie:
10. Toast almonds until lightly browned, then sprinkle over the bottom of the cooled pie crust.
11. Fill crust with chilled Cream Filling.
12. Halve 2 cups of the strawberries.
13. Pile atop filling.
14. Glaze:
15. Crush remaining 1/2 cup berries; add water; cook 2 minutes; sieve.
16. Mix sugar and cornstarch; gradually stir in berry juice.
17. Cook, and stir till thick and clear.
18. Tint to desired color with food coloring.
19. Cool slightly; pour over halved strawberries.
20. Keep refrigerated till serving time.
21. Pass whipped cream, if desired.
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