Strawberry Satin Pie

Strawberry Jam using “Slicers” – Fresh Sliced & Sugared Strawberries ready to eat, freeze or make jam

Ingredients

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
Whipped Cream

Directions

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.

Ingredients

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)