Strawberry Cream Pie Recipe
Ingredients
1 9-inch baked pastry shell
1/2 cup slivered blanched almonds, toasted
1 recipe Cream Filling
2 1/2 cups fresh strawberries
1/2 cup water
1/4 cup sugar
2 teaspoons cornstarch
Few drops red food coloring
Directions
Cover bottom of cooled pastry shell with nuts.
Fill 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.
Fill 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.
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