---------- Recipe via Meal-Master (tm) v8.x    [from The Grocery Consumer]
 
       Title: Strawberry Cream Pie                                        
  Categories: Pies
       Yield: 6 servings     
 
       1   ea   9-inch baked pie crust
       1   ea   recipe cream filling
       1/2 cup  Almonds, slivered, toasted
 
 ------------------------ Cream Filling------------------------------------
       3 tb cornstarch
     1/2 ts salt
     1/2 c  sugar
       3 tb flour
       2 c  milk
       1    egg, slightly beaten
     1/2 c  whipping cream, whipped
       1 ts vanilla
 
 --------------------------Fresh strawberries Glaze--------------------------
     1/2 c  fresh strawberries
     1/2 c  water
       2 ts cornstarch
     1/4 c  sugar
 
   DIRECTIONS FOR CREAM FILLING:                                              
   ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~                                              
   Mix first 4 ingredients.  Gradually stir in                                
   milk.  Stirring constantly, bring to a boil; reduce heat and cook and      
   stir till thick.  Stir a little of hot mixture into egg; return to         
   remaining hot mixture.  Bring just to boiling, stirring constantly.        
   Cool, then chill. Beat cream filling well; fold in whipped cream and       
   vanilla.                                                                   
                                                                              
   DIRECTIONS FOR PIE:                                                        
   ~~~~~~~~~~~~~~~~~~~                                                        
   Toast almonds until lightly browned, then sprinkle over the bottom of      
   the cooled pie crust.  Fill crust with chilled Cream Filling. Halve 2      
   cups of the strawberries.  Pile atop filling.                              
                                                                              
   DIRECTIONS FOR GLAZE:                                                      
   ~~~~~~~~~~~~~~~~~~~~~                                                      
   Crush 1/2 cup berries; add water; cook 2 minutes; sieve. Mix sugar and     
   cornstarch; gradually stir into berry juice. Cook, and stir till           
   thick and clear. Cool slightly; pour over halved strawberries. Keep        
   refrigerated till serving time.                                            
                                                                              
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