---------- Recipe via Meal-Master (tm) v8.01
       Title: Strawberry Cream Pie
  Categories: Desserts, Pies
       Yield: 6 servings
       1 ea 9-inch baked pie crust            1/2 c  Water
     1/2 c  Slivered, blanched almonds        1/4 c  Sugar
       1 ea Recipe Cream Filling                2 ts Cornstarch
   2 1/2 c  Fresh strawberries                  1 x  Few drops red food coloring
 -------------------------------CREAM FILLING-------------------------------
     1/2 c  Sugar                               2 c  Milk
       3 tb Cornstarch                          1 ea Egg, slightly beaten
       3 tb Enriched flour                    1/2 c  Heavy cream, whipped
     1/2 ts Salt                                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.
   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.