Strawberry Satin Pie

Category	Desserts
Classification	American
Added By	Phyllis Watson
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Ingredients

1 9" baked pie shell
1/2 cup sliced toasted almonds
CREAM SATIN FILLING
1/2 cup sugar
3 tablespoons corn starch
3 tablespoons flour
1/2 teaspoon salt
2 cups milk
1 slightly beaten egg
1/2 cup heavy cream, whipped
1 teaspoon vanilla
SHINY GLAZE
1/2 cup fresh strawberries
1/2 cup water
1/4 cup sugar
1 tablespoon corn starch

Directions

Serves 8. Cover bottom of baked pie shell with almonds. Cover almonds with the Creamy Satin Filling. Chill thoroughly at least 3 hours or overnight. Slice strawberries in halves - make a nice design. Arrange on filling in layers, starting at outer edge. Place some berries cut side up so they make a pattern. Cover with Shiny glaze. Refrigerate 1 hour or until serving time. Directions for Cream Satin Filling: Combine sugar, cornstarch, flour and salt in saucepan. Gradually add milk, stir until smooth. Cook stirring constantly, until mixture is thick and bubbling. Stir a little of this not mixture in 1 slightly beaten egg, then add to hot mixture and cook until just bubbling hot again. Cool, then chill thoroughly. This mixture will be very thick. Beat with mixer or rotary beater until smooth. Fold in the heavy cream, whipped and the vanilla. Directions for Shiny Glaze: Crush fresh strawberies. Add water and cook 2 minutes. Strain through sieve and save juice.. Combine sugar and cornstarch in small saucepan. Stir in berry juice. Cook, stirring constantly, until thick and clear. Cool, spoon carefully over strawberries in the pie.

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