Strawberry Cream Pie

Sept 28th is National Strawberry Cream Pie Day

• 1 pastry shell (9 inches), baked
• 1/2 cup 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

• 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.
• 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.
• Meanwhile, arrange berry halves over filling; pour glaze evenly over berries.
• Refrigerate for at least 1 hour.
• Garnish with whipped cream if desired.