|No roll pastry shell||1|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Unflavored gelatin||1 Tablespoon|
|Water||1⁄2 Cup (8 tbs)|
|Frozen sliced strawberries||10 Ounce (1 Package)|
|Lemon||1⁄2 , juiced|
|Almond extract||1⁄8 Teaspoon|
|Heavy cream||1 Cup (16 tbs), whipped|
1. Prepare and bake pastry shell.
2. While pastry shell cools, make this filling: In saucepan, stir sugar with gelatine. Stir in water; then cook over low heat, stirring, until just below boiling point. Remove from heat. Add unthawed strawberries, lemon juice, almond extract. Stir, breaking up berries with fork, until berries thaw, and mixture thickens. Then fold in whipped cream.
3. Pour filling into baked shell. Refrigerate until set. Pie will be ready to serve in about 1/2 hr. Garnish with more whipped cream and berries if desired.