Strawberry Satin Pie
|Sugar||3⁄4 Cup (12 tbs)|
|Milk||2 Cup (32 tbs)|
|Cream||1⁄2 Cup (8 tbs)|
|Baked pie crust||1|
|Strawberries||3 Cup (48 tbs)|
|Red food coloring||3 Drop|
Combine 1/2 cup sugar, 3 tablespoons cornstarch, flour and salt; stir in milk gradually.
Bring to a boil, stirring constantly; cook, stirring, until thick.
Stir small amount of hot mixture into egg; add to hot mixture.
Bring to a boil; cool.
Chill; fold in whipped cream and vanilla.
Fill pie crust with creamy filling.
Slice 2 1/2 cups berries over filling.
Crush remaining berries; add 1/2 cup water.
Cook for 2 minutes.
Mix remaining sugar and 2 teaspoons cornstarch; stir in strawberry juice gradually.
Cook, stirring constantly, until thick and clear.
Add coloring; cool slightly.
Spoon over berries.
Refrigerate until serving time.
Top with additional whipped cream.
Garnish with whole strawberries.