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Ingredientes
- 1 x 9 inch baked pie crust
- 1/2 c. slivered blanched almonds
- 1 x recipe cream filling
- 2Â 1/2 c. fresh strawberries
- 1/2 c. water
- 1/4 c. sugar
- 2 tsp cornstarch
- Â Â few drops red food coloring
- 1/2 c. sugar
- 3 Tbsp. cornstarch
- 3 Tbsp. enriched flour
- 1/2 tsp salt
- 2 c. lowfat milk
- 1 x egg slightly beaten
- 1/2 c. heavy cream whipped
- 1 tsp vanilla
Direcciones
- Directions for Cream Filling: Mix first 4 ingredients. Gradually stir in lowfat milk. Stirring constantly, bring to a boil; reduce heat and cook and stir until thick. Stir a little of warm mix into egg; return to remaining warm mix. Bring just to boiling, stirring constantly. Cold, then chill. Beat well; mix in whipped cream and vanilla. Directions for pie: Toast almonds till lightly browned, then sprinkle over the bottom of the cooled pie crust. Fill crust with chilled Cream Filling. Halve 2 c. of the strawberries. Pile atop filling. Glaze: Crush remaining 1/2 c. berries; add in water; cook 2 min; sieve. Mix sugar and cornstarch; gradually stir in berry juice. Cook, and stir until thick and clear. Tint to desired color with food coloring. Cold slightly; pour over halved strawberries. Keep refrigerated until serving time. Pass whipped cream, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 273g | |
| Recipe makes 6 servings | |
| Calories 482 | |
| Calories from Fat 190 | 39% |
| Total Fat 21.64g | 27% |
| Saturated Fat 7.42g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 408mg | 17% |
| Potassium 355mg | 10% |
| Total Carbs 65.44g | 17% |
| Dietary Fiber 3.3g | 11% |
| Sugars 34.47g | 23% |
| Protein 8.58g | 14% |
