Strawberry Cream Pie

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.