Stuffed Crust Strawberry Cream Pie Pillsbury Recipe

How to Make Stuffed Crust Strawberry Cream Pie Pillsbury

1. Preheat oven to 400°F (200°C). Unroll one Pillsbury pie crust on a lightly floured work surface.
2. In a medium bowl, crumble 4 ounces almond paste.
3. Add 1 teaspoon cornstarch and 1 large egg white to the almond paste.
4. Mix thoroughly until a smooth paste forms.
5. Spread the almond paste evenly onto the first crust, leaving a 1 1/4-inch border.
6. Unroll the second Pillsbury pie crust.
7. Carefully place the second crust on top of the almond paste, gently pressing the edges to seal.
8. Place the stuffed crust into an ungreased 9-inch glass pie plate.
9. Crimp and seal the edges of the crust. Flute the edges for a decorative finish.
10. Cover the edges of the pie crust with aluminum foil.
11. Place a second 9-inch pie plate on top of the crust to help prevent over-browning.
12. Bake for 10 minutes.
13. Remove the top pie plate and gently prick the crust surface over the filling about 15 times with a fork.
14. Bake for an additional 15-20 minutes, or until the crust is light golden brown.
15. Remove from oven and let cool completely, about 1 hour.
16. While the crust cools, prepare the strawberry filling: In a 2-quart saucepan, whisk together 1 ½ cups granulated sugar and 3 tablespoons cornstarch.
17. Stir in 3 cups fresh strawberries, hulled and sliced.
18. Bring to a boil over medium heat, stirring constantly. Cook and stir for 3-5 minutes, or until the filling thickens.
19. Remove from heat and let cool slightly. Refrigerate for about 30 minutes, stirring once, until completely cool.
20. Once the crust is completely cool, spread the strawberry filling evenly into the crust.
21. In a medium bowl, beat 2 cups heavy whipping cream, ¼ cup powdered sugar, and 1 teaspoon vanilla extract with an electric mixer on high speed until soft peaks form.
22. Spread the whipped cream over the strawberry filling.
23. Garnish with fresh strawberries and serve.