3/4 c. sugar
1/4 c. cornstarch
3 c. milk
4 slightly beaten egg yolks
1 tbsp. butter
3/4 c. blanched almonds
1/2 tsp. almond extract
1 (9") pastry shell, baked
1 c. whipped cream
1/4 c. sugar
Maraschino cherries
Toasted slivered almonds

1. Stir together the 3/4 cups sugar and cornstarch in a medium saucepan. Gradually stir in milk. Cook and stir over medium heat until mixture is thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat.

2. Gradually stir about 1 cup hot mixture into egg yolks. Return egg mixture to mixture in saucepan. Bring to a gentle boil, stirring constantly. Cook and stir 2 minutes more. Remove from heat. Stir in butter, chopped almonds and almond extract.

3. Pour into baked pastry shell. Cover surface with clear plastic wrap. Chill for 4-6 hours.

4. Whip cream with 1/4 cup sugar in a chilled bowl until soft peaks form. Spoon or pipe cream onto pie. Garnish with cherries and slivered almonds. Makes 6-8 servings.