Strawberry Cream Pie

Submitted by Chef Gwen Mertz  

Ingredients: One baked nine inch pastry shell, One half cup slivered almonds,

Ingredients: Cream Filling: One half cup sugar, Three tablespoons cornstarch, Three tablespoons flour, One half teaspoon salt, Two cups milk

One slightly beaten egg, One half cup heavy cream, whipped; One teaspoon vanilla

Ingredients: Glaze: Two and a half cups fresh strawberries, One half cup water, One quarter cup sugar, Two teaspoons corn starch, few drops red food coloring.

Preparation: Combine sugar, cornstarch, flour, and salt.  Gradually stir in milk.   Bring to a boil, stirring constantly.  Lower heat, and cook and stir till thick.  Stir a little of the hot mixture into egg; return to remaining hot mixture.  Again bring just to a boiling, stirring constantly.  Remove from heat and cool.  Beat well; fold in the whipping cream and vanilla, set aside. Cover bottom of cooled, baked crust with toasted, slivered almonds.  Fill with chilled cream filling.  Slice two cups of the strawberries in half and layer on top of the cream filling. 

Preparation: Glaze: Crush remaining berries; add the water and cook 2 minutes sieve.  Combine sugar and cornstarch; gradually stir in berry juice.  Cook over medium heat, stirring constantly till thick and clear.  Cool slightly and pour over halved berries.  Keep in refrigerator until serving.  Serve with sweetened whipped cream