Strawberry Cream Pie

1 cup sugar
6 tablespoons cornstarch
1/2 teaspoon salt
2 1/2 cups milk, scalded
2 eggs, slightly beaten
3 tablespoons butter
1/2 teaspoon vanilla extract
1 9-inch pastry shell, baked
2 cups strawberries (1 pint), washed and hulled
1 cup heavy cream, whipped and sweetened, or 2 cups (8 ounces) whipped
topping

In top of double boiler mix sugar, cornstarch, and salt; gradually add
milk and cook over simmering water, stirring constantly, until thickened.
Add a small amount of the hot mixture to the beaten eggs; whisk in
quickly. Return egg mixture to hot sauce mixture in double boiler. Cook,
stirring constantly, until thick. Remove from heat; add butter and vanilla
extract. Cover and chill.
Pour chilled mixture into the baked pastry shell. Arrange halved
strawberries over the filling. Chill. Spread with sweetened whipped cream
or whipped topping just before serving. Garnish with more halved berries.
Store leftovers, covered, in the refrigerator.


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