Stuffed-Crust Strawberry Cream Pie

Ronda Krouch

By
@rmkrouch

Refreshing Pie


Featured Pinch Tips Video

Rating:

Comments:

Serves:

8

Prep:

25 Min

Cook:

2 Hr 10 Min

Method:

Refrigerate/Freeze

Ingredients

crust
1 box
refrigerated pie crust
7 oz
almond paste
1 tsp
cornstarch
1
egg white
filling
1/2 c
granulated sugar
3 Tbsp
cornstarch
3 c
sliced fresh strawberrys
topping
1 c
whipping cream
2 Tbsp
powdered sugar
1/4 tsp
vanilla extract

Directions Step-By-Step

1
Heat oven to 400 degrees F. Unroll 1 crust on work surface. Into medium bowl or food processor, crumble almond paste. Add 1 tsp. cornstarch and the egg white. Mix or cover and process until smooth. Spread on crust to within 1 1/4 inches of edge. Unroll second crust, place on top and pat together gently. Place stuffed crust in ungreased 9-inch glass pie plate. Seal edges; flute. Cover edge with foil; fit second pie plate inside first pie plate on top of crust.
2
Bake 10 minutes. Remove top pie plate; gently prick crust surface over filling about 15 times with fork. Bake uncovered about 15 minutes longer or until crust is light golden brown. Cool completely, about 1 hour. Meanwhile, in 2-quart saucepan, mix granulated sugar and 3 tbsp. cornstarch. Stir in strawberries. Heat to boiling over medium heat, stirring constantly. Cook and stir 3-5 minutes or until filling thickens. Refrigerate about 30 minutes, stirring once, until cool.
3
Just before serving, spread strawberry filling in crust. In medium bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on high speed until soft peaks form. Spread on top of pie. Garnish with strawberrys.
*1 bag frozen unsweetened strawberries, sliced and thawed, can be used instead of the fresh.

About this Recipe

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American