Served as dessert. Vegetarian dish. Speciality: Easter Dessert Recipes

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

Glaze

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.

Serves: 6-8

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