Strawberry Cream Pie
|9 inch baked pastry shell||1|
|Slivered blanched almonds||1⁄2 Cup (8 tbs) (Toasted)|
|Cream filling||1 Cup (16 tbs)|
|Strawberries||2 1⁄2 Cup (40 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Red food coloring||2 Drop|
Cover bottom of cooled pastry shell with nuts.
Fill with chilled Cream Filling.
Halve 2 cups of the strawberries.
Pile atop filling.
Glaze: Crush remaining 1/2 cup berries; add water; cook 2 minutes; sieve.
Mix sugar and cornstarch; gradually stir in berry juice.
Cook, and stir till thick and clear.
Tint to desired color with food coloring.
Cool slightly; pour over halved strawberries.
Keep refrigerated till serving time.
Pass whipped cream, if desired.