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Title: Strawberry Cream Pie
Yield: 6 Servings

Ingredients

      1 ea 9-inch baked pie crust
    1/2 c  slivered, blanched almonds
      1 ea recipe cream filling
  2 1/2 c  fresh strawberries
    1/2 c  water
    1/4 c  sugar
      2 ts cornstarch
      1    few drops red food coloring
 
  --------------------------CREAM FILLING-------------------------------
    1/2 c  sugar
      3 tb cornstarch
      3 tb enriched flour
    1/2 ts salt
      2 c  milk
      1 ea egg, slightly beaten
    1/2 c  heavy cream, whipped
      1 ts vanilla

Instructions

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.
Source: Better Homes & Gardens Dessert Cookbook.

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