This is a print preview of "Strawberry Cream Pie" recipe.

Strawberry Cream Pie Recipe
by Global Cookbook

Strawberry Cream Pie
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  Servings: 6

Ingredients

  • 1 x 9 inch baked pie crust
  • 1/2 c. slivered blanched almonds
  • 1 x recipe cream filling
  • 2 1/2 c. fresh strawberries
  • 1/2 c. water
  • 1/4 c. sugar
  • 2 tsp cornstarch
  •     few drops red food coloring
  • 1/2 c. sugar
  • 3 Tbsp. cornstarch
  • 3 Tbsp. enriched flour
  • 1/2 tsp salt
  • 2 c. lowfat milk
  • 1 x egg slightly beaten
  • 1/2 c. heavy cream whipped
  • 1 tsp vanilla

Directions

  1. Directions for Cream Filling: Mix first 4 ingredients. Gradually stir in lowfat milk. Stirring constantly, bring to a boil; reduce heat and cook and stir until thick. Stir a little of warm mix into egg; return to remaining warm mix. Bring just to boiling, stirring constantly. Cold, then chill. Beat well; mix in whipped cream and vanilla. Directions for pie: Toast almonds till lightly browned, then sprinkle over the bottom of the cooled pie crust. Fill crust with chilled Cream Filling. Halve 2 c. of the strawberries. Pile atop filling. Glaze: Crush remaining 1/2 c. berries; add in water; cook 2 min; sieve. Mix sugar and cornstarch; gradually stir in berry juice. Cook, and stir until thick and clear. Tint to desired color with food coloring. Cold slightly; pour over halved strawberries. Keep refrigerated until serving time. Pass whipped cream, if you like.