Strawberry Marzipan Pie
Pastry cream 
enriched with almond paste creates a luscious base for spring strawberries. Use only the reddest and perfectly ripened berries in this recipe.
1 9-inch pie shell, baked according to package directions
2 ounces almond paste, crumbled
2 cups half and half
½ cup sugar
½ teaspoon salt
3 tablespoons cornstarch
3 tablespoons flour
2 egg yolks at room temperature
1 tablespoon butter
½ teaspoon almond extract
½ cup heavy whipping cream
3 cups fresh strawberries
½ cup strawberry jelly (optional)
Equipment: Natural gas cooktop and oven
Place 1 cup half and half in a small saucepan, add the almond paste, and heat over medium heat, whisking regularly, until the almond paste is well incorporated into the liquid. Remove from the cooktop.
In a medium saucepan mix together the sugar, salt, cornstarch, and flour and whisk in the remaining half and half slowly until the mixture is smooth. Add the almond paste mixture slowly, whisking constantly. Cook over medium heat, whisking continually, until the mixture has thickened and begins to bubble. Remove from the heat.
In a small bowl beat the egg yolks and whisk in about half a cup of the hot mixture one tablespoon at a time. Return the saucepan to the cooktop on medium low heat, whisk in the egg mixture, and cook, stirring constantly, until it begins to bubble. Remove from the heat and stir in the butter until melted and well combined. Stir in the almond extract. Place a film of plastic wrap directly on the pastry cream and refrigerate until cold.
Whip the whipping cream and fold into the chilled pastry cream. Pour into the baked pie crust. Cut the strawberries in half and arrange on top of the pastry cream in a rosette pattern.
You may glaze the stawberries with strawberry jelly that has been heated just enough to be spooned over the top of the pie. If you do use a glaze, be sure to buy a jelly that was made with sugar and not corn syrup.
Serve immediately.