Strawberry Cream Pie Recipe

Strawberry Cream Pie Recipe

TOTAL TIME: Prep: 35 min. + chilling Cook: 10 min. + cooling
MAKES: 6-8 servings
Ingredients

• 1 pastry shell (9 inches), baked
• 1/2 cup Diamond of California Slivered Almonds, optional

FILLING:

• 1/2 cup sugar
• 3 tablespoons cornstarch
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 2 cups milk
• 1 egg, lightly beaten
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract, optional
• 1/2 cup heavy whipping cream

GLAZE:

• 1/2 cup crushed strawberries
• 1/2 cup water
• 1/4 cup sugar
• 2 teaspoons cornstarch
• 3 cups fresh strawberries, halved
• Whipped cream, optional

Directions

1. Cover bottom of pie shell with nuts if desired; set aside. In a large saucepan, combine the sugar, cornstarch, flour and salt; gradually stir in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat and stir a small amount into egg; return all to the saucepan. Cook and stir until almost bubbly. Reduce heat; cook and stir 1-2 minutes more (do not boil). Remove from the heat; stir in vanilla and almond extract if desired. Cool to room temperature. Whip cream; fold into filling. Pour into pie shell. Chill for at least 2 hours.
2. About 2 hours before serving, prepare glaze. Combine crushed strawberries and water in a large saucepan; cook for 2 minutes. Combine sugar and cornstarch; gradually stir into the berries. Cook until thick and clear, stirring constantly. Strain. Cool for 20 minutes.
3. Meanwhile, arrange berry halves over filling; pour glaze evenly over berries. Refrigerate for at least 1 hour. Garnish with whipped cream if desired.