Meringue crust, below
2 pt. strawberries, sliced
1/2 c. sugar
3 tbsp. cornstarch
1 c. water
1 c. heavy cream, whipped

Prepare meringue crust. Crush 1 cup of strawberries in small bowl. In 2 quart saucepan, stir together sugar and cornstarch. Gradually stir in water until smooth. Stir in crushed strawberries. Stirring constantly, bring to boil over medium heat and boil 1 minute. Cool.

Pour over remaining sliced strawberries; toss to coat evenly. Spoon into prepared crust. Refrigerate at least 1 hour or until set. Spread whipped cream over pie.

MERINGUE CRUST:

Stir together 1/4 cup sugar, 3 tablespoons finely ground blanched almonds and 2 tablespoons cornstarch in small bowl.

Beat 2 egg whites until foamy in small bowl with mixer at high speed. Add 1/8 teaspoon cream of tartar and 1/16 teaspoon salt. Continue beating until soft peaks form.

Gradually add 1/4 cup sugar; beat until stiff peaks form. Fold in almond mixture. Spread mixture onto bottom and sides of a well greased 9 inch pie plate, building up sides to form a shell. Bake at 275 degrees for 1 hour. Turn off heat.

Leave meringue in oven with door closed for 1 hour or overnight. Remove from oven and cool completely on wire rack. Makes 1 pie shell.