Ingredients
Fresh whole strawberries- one quart
Strawberry jam - one cup
Sciced almonds - one cup, lightly toasted
One pie crust or graham cracker crust (Homemade or premade)
One recipe almond cream filling
Preparation
Make filling first Ingredients for almond filling: 1/4 c Butter 1 c Almond paste 1 c Fat Free Coffe Creamer 1/2 c Sugar 1/2 c Toasted almonds, ground 6 Egg yolks 1 ts Vanilla Instructions: Cream butter until it is soft. Add almond paste a little at a time, alternating with milk. Stir in sugar and ground nuts. Cook over medium heat, stirring constantly until cream thickens. Stir a few tablespoons of hot, thickened cream into egg yolks. Then pour egg-yolk mixture into remaining cream, stirring briskly. Return to low heat. Continue to cook and stir until cream thickens a little more, being careful not to let it boil. When mixture is cool, add vanilla.
Line the pie crust with toasted sliced almonds and bake per instructions. Cool slightly. Fill with almond cream. let chill 20 minutes.
Wash and destem strawberries and arrange on top of filling point side up.
Puree strawberry jam and heat until thinned. Drizzle over strawberries and chill for several hours before serving.
