Strawberry Cream Pie

• 1 9-inch baked pie crust
• 12 cup water
• 12 cup slivered almonds, blanched almonds
• 14 cup sugar
• 1 recipe cream filling
• 2 teaspoons cornstarch
• 2 12 cups fresh strawberries
• 3 drops red food coloring
• 12 cup sugar
• 2 cups milk
• 3 tablespoons cornstarch
• 1 egg, slightly beaten
• 3 tablespoons enriched flour
• 12 cup heavy cream, whipped
• 12 teaspoon salt
• 1 teaspoon vanilla

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

crust, water, slivered almonds, sugar, recipe cream filling, cornstarch, fresh strawberries, coloring, sugar, milk, cornstarch, egg, flour, heavy cream, salt, vanilla

Taken from www.food.com/recipe/strawberry-cream-pie-7552 (may not work)