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Strawberry Cream Pie

Yields1 ServingPrep Time20 minsCook Time10 minsTotal Time30 mins

Oh my, Strawberry Cream Pie!

 1 pastry shell (9 inches), baked
 1/2 cup slivered almonds, optional
 1/2 cup sugar
 3 tablespoons cornstarch
 3 tablespoons all-purpose flour
 1/2 teaspoon salt
 2 cups milk
 1 egg, lightly beaten
 1/2 teaspoon almond extract, optional
 1/2 cup heavy whipping cream
 1/2 cup crushed strawberries
 3 cups fresh strawberries, halved
 2 teaspoons cornstarch
 1/4 cup sugar
 1/2 cup water
 Whipped cream, optional

Cover bottom of pie shell with nuts if desired; set aside. In a large saucepan, combine the sugar, cornstarch, flour and salt; gradually stir in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat and stir a small amount into egg; return all to the saucepan. Cook and stir until almost bubbly. Reduce heat; cook and stir 1-2 minutes more (do not boil). Remove from the heat; stir in vanilla and almond extract if desired. Cool to room temperature. Whip cream; fold into filling. Pour into pie shell. Chill for at least 2 hours.


About 2 hours before serving, prepare glaze. Combine crushed strawberries and water in a large saucepan; cook for 2 minutes. Combine sugar and cornstarch; gradually stir into the berries. Cook until thick and clear, stirring constantly. Strain. Cool for 20 minutes.


Meanwhile, arrange berry halves over filling; pour glaze evenly over berries. Refrigerate for at least 1 hour. Garnish with whipped cream if desired.