Strawberry Cream Pie

• 1 each pie shell (9 inch)
• 1/2 cup almonds slivered
• 2 1/2 cups strawberries
• 1/2 cup water
• 1/4 cup sugar
• 2 teaspoons cornstarch
• 1/2 cup sugar
• 3 tablespoons cornstarch
• 3 tablespoons flour, all-purpose
• 1/2 teaspoon salt
• 2 cups milk
• 1 each eggs slightly beaten
• 1/2 cup heavy whipping cream whipped
• 1 teaspoon vanilla extract

1. Mix first 4 ingredients.
2. Gradually stir in milk.
3. Stirring constantly, bring to a boil; reduce heat and cook and stir until thick.
4. Stir a little of hot mixture into egg; return to remaining hot mixture.
5. Bring just to boiling, stirring constantly.
6. Cool, then chill.
7. Beat well; fold in whipped cream and vanilla.
8. Directions for pie: Toast almonds until lightly browned, then sprinkle over the bottom of the cooled pie crust.
9. Fill crust with chilled Cream Filling.
10. Halve 2 cups of the strawberries.
11. Pile atop filling.
12. Glaze: Crush remaining 1/2 cup berries; add water; cook 2 minutes; sieve.
13. Mix sugar and cornstarch; gradually stir in berry juice.
14. Cook, and stir until thick and clear.
15. Tint to desired color with food coloring.
16. Cool slightly; pour over halved strawberries.
17. Keep refrigerated until serving time.
18. Pass whipped cream, if desired.

pie shell, almonds slivered, strawberries, water, sugar, cornstarch, sugar, cornstarch, flour, salt, milk, eggs, heavy whipping cream whipped, vanilla

Taken from recipeland.com/recipe/v/strawberry-cream-pie-43645 (may not work)