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