1 (3 oz.) pkg. cream cheese, softened
1 tbsp. milk
1 c. powdered sugar
1 9" pie shell, baked
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 egg, slightly beaten
1/2 c. heavy cream
1 tsp. vanilla
1 1/2 c. fresh strawberries, cut into halves

GLAZE:

1/2 c. strawberries
1/2 c. water
1/4 c. sugar
1 tbsp. cornstarch
Few drops red food coloring

Mix softened cream cheese with 1 tablespoon milk and powdered sugar. Spread cheese mixture over pie shell. Sprinkle almonds over cheese.

Combine 1/2 cup sugar, 3 tablespoons cornstarch, flour and salt in a saucepan. Gradually add 2 cups milk, stirring constantly until mixture is very thick and bubbly. Stir in a little of the hot mixture into the slightly beaten egg. Return to remaining hot mixture. Cook until just bubbly again. Cool then chill, thoroughly. Mixture will be very thick. Beat until smooth. Whip cream; fold into filling mixture; add vanilla. Spoon satin filling into pie shell, chill. Arrange 1 1/2 cups strawberries on filling starting at outer edge.

To make glaze: Combine strawberries (crushed) and water. Cook 2 minutes, strain. Combine sugar and cornstarch. Add to berry juice. Cook stirring constantly until thick and clear. Add food coloring. Spoon glaze over strawberries. Refrigerate. Spoon whipped cream on just before serving.