Stuffed-crust Strawberry Cream Pie

STUFFED-CRUST STRAWBERRY CREAM PIE

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 1/2 cup granulated sugar 3 1/2 tablespoons cornstarch 3 cups sliced fresh strawberries 1 pint (2 cups) whipping cream 3 tablespoons powdered sugar 1/4 teaspoon vanilla

Heat oven to 400�F. Unroll 1 crust on work surface. Into medium bowl or food processor, crumble almond paste. Add 1 teaspoon cornstarch and the egg white. Mix or cover and process until smooth. Spread on crust to within 1 1/4 inches of edge. Unroll second crust; place on top and pat together gently. Place stuffed crust into ungreased 9-inch pie plate. Seal edges; flute. Cover edge with foil; fit second pie plate inside first pie plate on top of crust.

Bake 10 minutes. Remove top pie plate; gently prick bottom of crust about 12 times with fork. Bake uncovered about 15 minutes longer or until crust is light golden brown. Cool completely, about 1 hour.

Meanwhile, in 3-quart saucepan, mix granulated sugar and 3 1/2 tablespoons cornstarch. Add strawberries. Heat to boiling over medium heat, stirring constantly. Cook 10 to 15 minutes or until filling thickens. Cool completely, about 1 hour.

Just before serving, spread strawberry filling in crust. In medium bowl, beat whipping cream, powdered sugar and vanilla on high speed until soft peaks form. Spread on top of pie.

8 Servings

What counts is not necessarily the size of the dog in the fight - it's the size of the fight in the dog...... Dwight D. Eisenhower

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 * Catsrecipes Y-Group