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09/28/2011 National Strawberry Cream Pie Day Stuffed-Crust Strawberry Cream Pie

Source of Recipe

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Recipe Introduction

Today is Strawberry Cream Pie Day! Did you know that 70% of a strawberry cream pie’s weight comes from the strawberries themselves? That is a lot considering that the fruit isn't even in season in September! When you set out to find the perfect strawberry cream pie there are many variations from which to choose. Some recipes use cream cheese in the filling while others call for whipped cream or custard. Crusts can be sweet or savory, strawberries can be whole or whipped into a mousse, and there are dozens of different toppings. Find your favorite kind of strawberry cream pie or sample a selection to celebrate Strawberry Cream Pie Day! Punch Bowl

List of Ingredients

HOME COOKIN’ 09/28/2011 National Strawberry Cream Pie Day Stuffed-Crust Strawberry Cream Pie



Stuffed-Crust Strawberry Cream Pie


Crust
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
Filling
1/2 cup granulated sugar
3 tablespoons cornstarch
3 cups sliced fresh strawberries*
Topping
1 cup whipping cream
2 tablespoons powdered sugar
1/4 teaspoon vanilla
8 fresh whole strawberries, if desired



Recipe


1. Heat oven to 400°F. Unroll 1 crust on work surface. Into medium bowl or food processor, crumble almond paste. Add 1 teaspoon 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.

3. Meanwhile, in 2-quart saucepan, mix granulated sugar and 3 tablespoons cornstarch. Stir in strawberries. Heat to boiling over medium heat, stirring constantly. Cook and stir 3 to 5 minutes or until filling thickens. Refrigerate about 30 minutes, stirring once, until cool.

4. 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 strawberries.