Features of "Strawberry Satin Pie"

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

Serves: 6-8

Ingredients for "Strawberry Satin Pie"
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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

Method of cooking "Strawberry Satin Pie"

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.