Strawberry Satin Pie

• 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 2% milk
• 1 egg, lightly beaten
• 1 teaspoon vanilla extract
• 1/2 cup heavy whipping cream, whipped
• 3 cups fresh strawberries
• 1 cup water
• 1/3 cup sugar
• 2 tablespoons cornstarch
• 12 drops red food coloring, optional

1. Cover bottom of pie shell with almonds; set aside. In a small saucepan, combine the sugar, flour, cornstarch and salt. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. 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. Pour into pie shell. Cover and refrigerate for at least 2 hours.
3. Mash 1 cup strawberries; set remaining berries aside. In a small 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.
4. 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.
5. Slice the reserved strawberries; arrange over chilled filling. Pour glaze evenly over berries. Refrigerate for at least 1 hour before serving.

pastry shell, almonds, sugar, allpurpose, cornstarch, salt, milk, egg, vanilla, heavy whipping cream, fresh strawberries, water, sugar, cornstarch, coloring

Taken from www.tasteofhome.com/recipes/strawberry-satin-pie/ (may not work)