1/2 c. sugar
2 heaping tbsp. cornstarch
2 tsp. unflavored gelatin
1/4 tsp. salt
1 c. milk
3 egg yolks, slightly beaten
1 1/2 tsp. vanilla extract
1/4 tsp. almond extract
1 c. heavy cream, whipped
1 baked 9-inch pie shell
Strawberry Glaze (recipe below)

Blend sugar, cornstarch, gelatin and salt thoroughly in saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils 1 minute. Remove from heat. Slowly stir a small amount of hot mixture into egg yolks. Return mixture to saucepan and bring just to boil, stirring constantly. Remove from heat. Add vanilla and almond extracts.

Cool mixture until it mounds slightly when dropped from spoon. Fold in whipped cream. Turn into cooled baked pie shell, spreading mixture to make a smooth top. Chill until firm, about 2 hours. Top with Strawberry Glaze. Chill until glaze is firm. Yield: one 9-inch pie.

STRAWBERRY GLAZE:

Soften 1 tablespoon unflavored gelatin in 1/2 cup cold water. Dissolve over boiling water. Stir into 1 (10 oz.) package frozen strawberries, thawed. Chill until thick and syrupy.