Stuffed-crust Strawberry Cream Pie

Soften the pie crust according to package directions and unroll onto a work surface. Mix the almond paste with 1 teaspoon cornstarch and 1 egg white until smooth, then spread this mixture along the outer edge of the pie crust to create the stuffed border.

Roll up the edge of the pie crust over the almond paste filling to encase it, then transfer the crust to a 9-inch pie pan, crimping the edges to seal and form a rim. Prick the bottom with a fork to prevent puffing.

Preheat the oven to 375°F (190°C). Line the pie crust with parchment paper and fill with pie weights or dried beans, then bake for 15 minutes until the crust begins to set.

Remove the pie weights and parchment paper, then continue baking for an additional 10–12 minutes until the crust is light golden brown. Remove from the oven and allow to cool completely.

While the crust cools, combine the granulated sugar and 3½ tablespoons cornstarch in a medium saucepan. Add the sliced strawberries and stir gently to coat evenly with the mixture.

Cook the strawberry mixture over medium heat, stirring occasionally, until it comes to a gentle boil and thickens slightly, about 8–10 minutes. Pour the filling into the cooled pie crust and refrigerate until set.

Pour the whipping cream into a chilled bowl and beat with an electric mixer on medium speed until soft peaks form, about 2–3 minutes. Add the powdered sugar and vanilla extract, then continue beating until stiff peaks form.

Once the strawberry filling is fully set and chilled, top the pie with the whipped cream, spreading or piping it decoratively over the surface. Serve immediately or refrigerate until ready to serve.