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
== Directions ==
# 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 1¼ inches of edge.
# Unroll second crust; place on top and pat together gently.
# Place stuffed crust into ungreased 9-inch 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 bottom of crust about 12 times with fork.
# Bake uncovered about 15 minutes longer or until crust is light golden brown.
# Cool completely, about 1 hour.
# Meanwhile, in 3-quart saucepan, mix granulated sugar and 3½ tablespoons cornstarch.
# Add strawberries.
# Heat to boiling over medium heat, stirring constantly.
# Cook 10 to 15 minutes or until filling thickens.
# Cool completely, about 1 hour.
# Just before serving, spread strawberry filling in crust.
# In medium bowl, beat whipping cream, powdered sugar and vanilla on high speed until soft peaks form.
# Spread on top of pie.
Category:Cathy's Recipes
Category:Pie Recipes
Category:Strawberry Recipes
Category:Almond paste Recipes
Category:Egg white Recipes
Category:Heavy cream Recipes