Strawberry Cream Pie
Yield
1 piePrep
30 minCook
0 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
|
|
| ½ | cup |
almonds
slivered |
*
|
| 2 ½ | cups |
strawberries
|
*
|
| ½ | cup |
water
|
|
| ¼ | cup |
sugar
|
|
| 2 | teaspoons |
cornstarch
|
|
| Filling | |||
| ½ | cup |
sugar
|
|
| 3 | tablespoons |
cornstarch
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 2 | cups |
milk
|
|
| 1 | each |
eggs
slightly beaten |
|
| ½ | cup |
heavy whipping cream
whipped |
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
|
|
| 118 | ml |
almonds
slivered |
*
|
| 591 | ml |
strawberries
|
*
|
| 118 | ml |
water
|
|
| 59 | ml |
sugar
|
|
| 1E+1 | ml |
cornstarch
|
|
| Filling | |||
| 118 | ml |
sugar
|
|
| 45 | ml |
cornstarch
|
|
| 45 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 473 | ml |
milk
|
|
| 1 | each |
eggs
slightly beaten |
|
| 118 | ml |
heavy whipping cream
whipped |
|
| 5 | ml |
vanilla extract
|
|
Directions
Mix first 4 ingredients.
Gradually stir in milk. Stirring constantly, bring to a boil; reduce heat and cook and stir until 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 ½ cup berries; add water; cook 2 minutes; sieve.
Mix sugar and cornstarch; gradually stir in berry juice.
Cook, and stir until thick and clear.
Tint to desired color with food coloring. Cool slightly; pour over halved strawberries.
Keep refrigerated until serving time.
Pass whipped cream, if desired.
