----- Now You're Cooking! v4.20 [Meal-Master Export Format]
       Title: Strawberry Cream Pie
  Categories: desserts, pies
       Yield: 6 servings
       1 ea 9-inch baked pie crust
     1/2 c  slivered, blanched almonds
       1 ea recipe cream filling
   2 1/2 c  fresh strawberries
     1/2 c  water
     1/4 c  sugar
       2 ts cornstarch
       1    few drops red food coloring
 --------------------------------CREAM FILLING-------------------------------
     1/2 c  sugar
       3 tb cornstarch
       3 tb enriched flour
     1/2 ts salt
       2 c  milk
       1 ea egg, slightly beaten
     1/2 c  heavy cream, whipped
       1 ts vanilla
   Directions for Cream Filling: Mix first 4 ingredients. Gradually stir
   in milk.  Stirring constantly, bring to a boil; reduce heat and cook
   and stir till thick.  Stir a little of hot mixture into egg; return
   to remaining hot mixture.  Bring just to boiling, stirring
   constantly. Cool, then chill. Beat well; fold in whipped cream and
   vanilla. Directions for pie: Toast almonds until lightly browned,
   then sprinkle over the bottom of the cooled pie crust.  Fill crust
   with chilled Cream Filling.  Halve 2 cups of the strawberries.  Pile
   atop filling. Glaze: Crush remaining 1/2 cup berries; add water; cook
   2 minutes; sieve.  Mix sugar and cornstarch; gradually stir in berry
   juice.  Cook, and stir till thick and clear. Tint to desired color
   with food coloring.  Cool slightly; pour over halved strawberries.
   Keep refrigerated till serving time. Pass whipped cream, if desired.
   Source: Better Homes & Gardens Dessert Cookbook.