1 baked 9" pie crust
1/2 c. sliced almonds, toasted

CREAMY SATIN FILLING:

1/2 c. sugar
3 tbsp. cornstarch
3 tbsp. flour
1/2 tsp. salt
2 c. milk
1 slightly beaten egg
1/2 c. whipping cream, whipped
1 tbsp. vanilla

Combine sugar, cornstarch, flour and salt. Add milk gradually. Bring to a boil, stirring constantly. Cook and stir until thick. Stir a little of the hot mixture into the egg. Return to remaining mixture. Bring to a boil, stirring constantly. Cool. Chill. Beat well; fold in whipped cream and vanilla.

Cover bottom of cooled baked crust with toasted almonds. Fill with creamy satin filling. Slice 2 1/2 cups of strawberries in half. Arrange berries on top of filling. Spoon glaze over berries.

GLAZE: Crush 1/2 cup strawberries. Add 1/2 cup water and cook 2 minutes. Put through sieve. Mix 1/4 cup sugar and 2 teaspoons cornstarch. Gradually stir in berry juice. Cook and stir until thick and clear. Tint red with a few drops of food coloring, if desired. Cool. Spoon over strawberries in pie. Refrigerate until serving time.