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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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My mom loved to spoil us with tempting desserts like this pretty springtime treat. Toasted sliced almonds sprinkled over the bottom crust, a smooth-as-satin filling and a lovely strawberry glaze make this a memorable pie. -Lorrie Bailey, Pulaski, Iowa Ingredients:
1 pastry shell (9 inches), baked |
1/2 cup sliced almonds, toasted |
1/2 cup sugar |
3 tablespoons king arthur unbleached all-purpose flour |
3 tablespoons cornstarch |
1/2 teaspoon salt |
2 cups 2% milk |
1 egg, lightly beaten |
1 teaspoon vanilla extract |
1/2 cup heavy whipping cream, whipped |
glaze: |
3 cups fresh strawberries |
1 cup water |
1/3 cup sugar |
2 tablespoons cornstarch |
12 drops red food coloring, optional |
Directions:
1. Cover bottom of pie shell with almonds; set aside. In a small saucepan, combine the sugar, flour, cornstarch and salt. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. 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. Pour into pie shell. Cover and refrigerate for at least 2 hours.
3. Mash 1 cup strawberries; set remaining berries aside. In a small 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.
4. 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.
5. 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.
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