Stuffed-crust Strawberry Cream Pie

Description
Contributed by Catsrecipes Y-Group
 * 8 Servings

Ingredients

 * 1 box (15 oz) Pillsbury™ refrigerated pie crusts, softened as directed on box
 * 1 package (7 oz) almond paste
 * 1 teaspoon cornstarch
 * 1 egg white
 * ½ cup granulated sugar
 * 3½ tablespoons cornstarch
 * 3 cups sliced fresh strawberries
 * 1 pint (2 cups) whipping cream
 * 3 tablespoons powdered sugar
 * ¼ teaspoon vanilla

Directions

 * 1) Heat oven to 400°F.
 * 2) Unroll 1 crust on work surface.
 * 3) Into medium bowl or food processor, crumble almond paste.
 * 4) Add 1 teaspoon cornstarch and the egg white.
 * 5) Mix or cover and process until smooth.
 * 6) Spread on crust to within 1¼ inches of edge.
 * 7) Unroll second crust; place on top and pat together gently.
 * 8) Place stuffed crust into ungreased 9-inch pie plate.
 * 9) Seal edges; flute.
 * 10) Cover edge with foil; fit second pie plate inside first pie plate on top of crust.
 * 11) Bake 10 minutes.
 * 12) Remove top pie plate; gently prick bottom of crust about 12 times with fork.
 * 13) Bake uncovered about 15 minutes longer or until crust is light golden brown.
 * 14) Cool completely, about 1 hour.
 * 15) Meanwhile, in 3-quart saucepan, mix granulated sugar and 3½ tablespoons cornstarch.
 * 16) Add strawberries.
 * 17) Heat to boiling over medium heat, stirring constantly.
 * 18) Cook 10 to 15 minutes or until filling thickens.
 * 19) Cool completely, about 1 hour.
 * 20) Just before serving, spread strawberry filling in crust.
 * 21) In medium bowl, beat whipping cream, powdered sugar and vanilla on high speed until soft peaks form.
 * 22) Spread on top of pie.