Cover bottom of the baked pie shell with almonds.
Cover almonds with Creamy Satin Filling. Chill overnight.
Slice strawberries in halves, reserving a few perfect berries for the center of the pie. Arrange on filling in layers, starting at the outer edge. Place some berries cut side up to make a pattern. Cover with shiny glaze. Refrigerate 1 hour or until serving time.
Yield: 8 servings
Combine sugar, cornstarch, flour, and salt in a saucepan.
Gradually add milk, stirring until smooth. Cook, stirring constantly until mixture is thick and bubbling.
Stir a little of this hot mixture into the egg, then add to hot mixture and cook until just bubbling hot again.
Cool, then chill thoroughly. This mixture will be very thick. Beat with mixer or rotary beater until smooth.
Fold in whipped cream and vanilla.
Crush fresh strawberries. Add water and cook 2 minutes; strain through a sieve. Combine sugar and cornstarch in a small saucepan. Stir in berry juice. Cook, stirring constantly, until thick and clear. Cool; spoon carefully over strawberries in the pie.