1 ea 9-inch baked pie crust
1/2 c Slivered, blanched almonds
1 ea Recipe Cream Filling
2 1/2 c Fresh strawberries
1/2 c Water
1/4 c Sugar
2 ts Cornstarch
1 x Few drops red food coloring
1/2 c Sugar
3 tb Cornstarch
3 tb Enriched flour
1/2 ts Salt
2 c Milk
1 ea Egg, slightly beaten
1/2 c Heavy cream, whipped
1 ts Vanilla
Directions for Cream Filling: Mix first 4 ingredients. Gradually stir
in milk. Stirring constantly, bring to a boil; reduce heat and cook
and stir till 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 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.