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Strawberry Satin Pie

Yields1 Serving

Tested Recipe!

Pie
 1 Baked 9" pie shell, or graham cracker pie crust
 ½ cup sliced toasted almonds
 1 ½ cups fresh strawberries
Creamy Satin Filling
 ½ cup sugar
 3 tbsp cornstarch
 3 tbsp flour
 ½ tsp salt
 2 cups whole milk
 1 egg, slightly beaten
 ½ cup heavy cream, whipped
 1 tsp vanilla
Shiny Glaze
 ½ cup fresh strawberries
 ½ cup water
 1 tbsp cornstarch
 ¼ cup sugar
1

Cover bottom of the baked pie shell with almonds.

2

Cover almonds with Creamy Satin Filling. Chill overnight.

3

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

Creamy Satin Filling
4

Combine sugar, cornstarch, flour, and salt in a saucepan.

5

Gradually add milk, stirring until smooth. Cook, stirring constantly until mixture is thick and bubbling.

6

Stir a little of this hot mixture into the egg, then add to hot mixture and cook until just bubbling hot again.

7

Cool, then chill thoroughly. This mixture will be very thick. Beat with mixer or rotary beater until smooth.

8

Fold in whipped cream and vanilla.

Shiny Glaze
9

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.