A beloved vintage summer pie that is worth the extra effort. Layers of toasted almonds, creamy and sweet vanilla filling and luscious strawberries enveloped in a shiny glaze make this dessert a huge hit.
Spread the toasted almonds on the bottom of the baked pie shell. Cover with the Creamy Satin Filling. Chill for 3 hours or overnight.
Add halved strawberries on top of the filling, starting at the outer edge. Cover with Shiny Glaze. Refrigerate for at minimum, 1 hour.
Creamy Satin Filling
Add sugar, cornstarch, flour and salt to a saucepan. Pour in milk and stir. Heat over medium low heat, stirring constantly, until mixture thickens and bubbles.
Stir some of the hot mixture into the beaten egg. Add to saucepan and cook until bubbling hot.
Cool and then chill in the fridge for 1 hour. Beat with a mixer until smooth. Fold in the whipped heavy cream and vanilla.
Shiny Glaze
Crush the strawberries. Add to a saucepan with the water. Cook 2 minutes over medium low heat. Strain through a sieve/strainer.
Add sugar and cornstarch to saucepan. Stir in berry juice. Cook, over medium low, until thickened. Cool. Spoon over the strawberries in the pie.