Shelly's Recipe

STRAWBERRY SATIN PIE

Category: Pies - Fruit

1 pastry shell 9 inch (baked)
1/2 cup sliced almonds, toasted
1/2 cup sugar
3 tbsp flour
3 tbsp cornstarch
1/2 tsp salt
2 cups milk
1 egg, lightly beaten
1 tsp vanilla extract
1/2 cup whipping cream, whipped

GLAZE:
3 cups fresh strawberries
1 cup water
1/3 cup sugar
2 tbsp cornstarch
12 drops red food coloring (optional)

Cover bottom of pie shell with almonds; set aside.

In a saucepan, combine the sugar, flour cornstarch and salt. Stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.

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 temp. Whisk in whipped cream until blended. Pour into pie shell. Cover and refrigerate for a least 2 hours.

Crush 1 cup of strawberries; set remaining berries aside. In a saucepan, bring crushed berries and water to boil; cook, uncovered for 2 minutes. Strain through cheesecloth; discard fruit and set liquid aside to cool.

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. cool for 20 minutes.

Slice the reserved strawberries; arrange over chilled filling. Pour glaze evenly over berries. Refrigerate for at least 1 hour before serving. Yield: 6-8 servings.