Strawberry Satin Pie

1 baked 9-inch piecrust
½ cup sliced almonds, toasted
Creamy Satin Filling
            Or prepared packaged Vanilla pudding
3 cups fresh strawberries
½ cup water
¼ cup sugar
2 tsp cornstarch
Few drops red food coloring

Cover bottom of cooled baked crust with almonds. Fill with chilled Creamy Satin Filling (recipe below), or prepared Vanilla pudding. Slice 2 ½ cups of the strawberries in half, reserving a few perfect whole berries for center. Arrange berries atop filling.
  FOR GLAZE: Crushing remaining ½ cup strawberries; add the water and cook 2 minutes; sieve. Mix the sugar and cornstarch; gradually stir in berry juice. Cook and stir till thick and clear. Tint red with a few drops of food coloring. Cool slightly. Spoon over strawberries. Refrigerate until serving time. Top with whipped cream.

Creamy Satin Filling

½ cup sugar
3 Tbsp cornstarch
3 Tbsp flour
½ tsp salt
2 cups milk
1 slightly beaten egg
½ cup whipping cream, whipped
1 tsp vanilla

  Combine sugar, cornstarch, flour and salt. Gradually stir in milk. Bring to boiling, stirring constantly. Lower heat; cook and stir until thick. Stir a little of the hot mixture into egg; return to remaining hot mixture. Bring just to boil, stirring constantly. Cool, then chill. Beat well; fold in whipped cream and vanilla. (Can substitute packaged vanilla pudding)

Recipe by Anne Cline