Strawberry Satin Pie
1 pastry shell (9 inches), baked
1/2 cup sliced almonds, toasted
1/2 cup sugar
3 tablespoons all-purpose flour
3 tablespoons cornstarch
1/2 teaspoon salt
2 cups milk
1 egg, lightly beaten
1 teaspoon vanilla extract
1/2 cup whipping cream, whipped
3 cups fresh strawberries
1 cup water
1/3 cup sugar
2 tablespoons cornstarch
12 drops red food coloring, optional
Cover bottom of pie shell with almonds; set aside. In a saucepan,
combine the sugar, flour, cornstarch and salt. Stir in milk until
smooth. Bring to a boil; cook and stir for 2 minutes or until
thickened. Remove from the heat. Stir a small amount of hot filling
into egg. Return all to the pan, stirring constantly. Bring to a
gentle boil; cook and stir 2 minutes longer. Remove from the heat.
Stir in vanilla. Cool to room temperature. Whisk in whipped cream
until blended. Pour into pie shell. Cover and refrigerate for at
least 2 hours.
Crush 1 cup of strawberries; set remaining berries aside. In a
saucepan, bring crushed berries and water to a boil; cook,
uncovered, for 2 minutes. Strain through cheesecloth; discard fruit
and set liquid aside to cool.
In another saucepan, combine sugar and
cornstarch; gradually stir in berry liquid until blended. Bring to a
boil; cook and stir for 2 minutes or until thickened. Stir in food
coloring if desired. Cool for 20 minutes. Slice the reserved
strawberries; arrange over chilled filling. Pour glaze evenly over
berries. Refrigerate for at least 1 hour before serving.
Yield: 6-8 servings.