Berry Cream Pie FILLING: 1/2 cup sugar 3 tablespoons cornstarch 3 tablespoons all-purpose flour 1/2 teaspoon salt 2 cups milk 1 egg, lightly beaten 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract, optional 1/2 cup heavy whipping cream 1 pastry shell (9 inches), baked GLAZE: 1/2 cup crushed strawberries Printed from tasteofhome.com Oct 14, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Berry Cream Pie cont. 1/2 cup water 1/4 cup sugar 2 teaspoons cornstarch 1-1/2 cups quartered strawberries 1-1/2 cups fresh raspberries In a large saucepan, combine the sugar, cornstarch, flour and salt; gradually stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat and stir a small amount of hot filling into egg; return all to the saucepan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; Printed from tasteofhome.com Oct 14, 2008 Copyright Reiman Media Group, Inc © 2008

Berry Cream Pie gently stir in vanilla and almond extract if desired. Cool to room temperature. In a small mixing bowl, beat cream until stiff peaks form; fold into filling. Pour into pastry shell. Chill for at least 2 hours. About 2 hours before serving, prepare glaze. In a large saucepan, combine crushed strawberries and water; cook for 2 minutes. Combine sugar and cornstarch; gradually add to the pan. Cook and stir until thickened and clear; strain. Cool for 20 minutes. Meanwhile, arrange quartered strawberries and raspberries over filling; pour glaze evenly over berries. Refrigerate for 1 hour. Yield: 6-8 servings. Printed from tasteofhome.com Oct 14, 2008 Copyright Reiman Media Group, Inc © 2008