Strawberry Cream Pie
|Unflavored gelatin||1 Teaspoon|
|Cold water||2 Tablespoon|
|Whipping cream||1 Pint|
|Sugar||1⁄2 Cup (8 tbs)|
|Almond extract||1⁄2 Teaspoon|
|Grated orange rind||1 Tablespoon|
|Baked sweet pastry shell||2|
|Red currant jelly||1⁄2 Cup (8 tbs)|
Soak gelatin in 2 tbsp water 5 minutes.
Set in small pan of boiling water to dissolve.
Whip cream and sugar until just beginning to thicken.
Add dissolved gelatin in a thin stream and continue beating until cream stands in stiff peaks.
Fold in almond extract and orange rind.
Pile in cooled pie shell.
Cover top of pie completely with whole strawberries.
Combine red currant jelly and 1 tbsp water in a small dish.
Set in pan of boiling water and heat until jelly melts.
Spoon jelly over top of strawberries letting it run down over any cream that is showing.
Chill for a few minutes and serve.