Stuffed-crust Strawberry Cream Pie

Description

Contributed by Catsrecipes Y-Group

• 8 Servings

Ingredients

• 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
• ½ cup granulated sugar
• 3½ tablespoons cornstarch
• 3 cups sliced fresh strawberries
• 1 pint (2 cups) whipping cream
• 3 tablespoons powdered sugar
• ¼ teaspoon vanilla

Procedures

1. Heat oven to 400°F.
2. Unroll 1 crust on work surface.
3. Into medium bowl or food processor, crumble almond paste.
4. Add 1 teaspoon cornstarch and the egg white.
5. Mix or cover and process until smooth.
6. Spread on crust to within 1¼ inches of edge.
7. Unroll second crust; place on top and pat together gently.
8. Place stuffed crust into ungreased 9-inch pie plate.
9. Seal edges; flute.
10. Cover edge with foil; fit second pie plate inside first pie plate on top of crust.
11. Bake 10 minutes.
12. Remove top pie plate; gently prick bottom of crust about 12 times with fork.
13. Bake uncovered about 15 minutes longer or until crust is light golden brown.
14. Cool completely, about 1 hour.
15. Meanwhile, in 3-quart saucepan, mix granulated sugar and 3½ tablespoons cornstarch.
16. Add strawberries.
17. Heat to boiling over medium heat, stirring constantly.
18. Cook 10 to 15 minutes or until filling thickens.
19. Cool completely, about 1 hour.
20. Just before serving, spread strawberry filling in crust.
21. In medium bowl, beat whipping cream, powdered sugar and vanilla on high speed until soft peaks form.
22. Spread on top of pie.