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.

Print Options:

Strawberry Cream Pie