Stuffed-Crust Strawberry Cream Pie

Try this blue-ribbon State Fair Pie Contest winner, a fruity delight featuring a bottom crust stuffed with sweet almond filling. It's one of our Top 10 Pies to Try!

  • prep time 25 min
  • total time 2 hr 35 min
  • ingredients 11
  • servings 8

Ingredients

Crust

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1
package (7 oz) almond paste
1
teaspoon cornstarch
1
egg white

Filling

1/2
cup granulated sugar
3
tablespoons cornstarch
3
cups sliced fresh strawberries*

Topping

1
cup whipping cream
2
tablespoons powdered sugar
1/4
teaspoon vanilla
8
fresh whole strawberries, if desired
  • 1 Heat oven to 400°F. Unroll 1 crust on work surface. Into medium bowl or food processor, crumble almond paste. Add 1 teaspoon cornstarch and the egg white. Mix or cover and process until smooth. Spread on crust to within 1 1/4 inches of edge. Unroll second crust; place on top and pat together gently. Place stuffed crust in ungreased 9-inch glass pie plate. Seal edges; flute. Cover edge with foil; fit second pie plate inside first pie plate on top of crust.
  • 2 Bake 10 minutes. Remove top pie plate; gently prick crust surface over filling about 15 times with fork. Bake uncovered about 15 minutes longer or until crust is light golden brown. Cool completely, about 1 hour.
  • 3 Meanwhile, in 2-quart saucepan, mix granulated sugar and 3 tablespoons cornstarch. Stir in strawberries. Heat to boiling over medium heat, stirring constantly. Cook and stir 3 to 5 minutes or until filling thickens. Refrigerate about 30 minutes, stirring once, until cool.
  • 4 Just before serving, spread strawberry filling in crust. In medium bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on high speed until soft peaks form. Spread on top of pie. Garnish with strawberries.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    410
    (
    Calories from Fat
    190),
    % Daily Value
    Total Fat
    22g
    22%
    (Saturated Fat
    9g,
    9%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    35mg
    35%;
    Sodium
    150mg
    150%;
    Total Carbohydrate
    49g
    49%
    (Dietary Fiber
    3g
    3%
      Sugars
    30g
    30%
    ),
    Protein
    5g
    5%
    ;
    % Daily Value*:
    Vitamin A
    6%;
    Vitamin C
    30%;
    Calcium
    6%;
    Iron
    4%;
    Exchanges:
    1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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