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Stuffed Crust Strawberry Cream Pie Recipe

   
 

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     Stuffed Crust Strawberry Cream Pie

Category   Desserts - Breads
Sub Category   None
Preptime   2 & 1/2 hour

Ingredients
crust filling
1 8 oz. pkg cream cheese
1/4 cup sugar
1 egg yolk
1 tsp. vanilla extract
crust see pie crust recipe
2 cups All-Purpose Flour
1 teaspoon salt
2/3 cup Crisco® All-Vegetable Shortening
 
4 to 5 tablespoons ice water
pie 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

Instructions
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.
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 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.
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.


Originally Submitted
5/11/2010





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