Strawberry Devonshire Pie
Contributed by Diane S.

1 ready pie crust

Filling:
1 envelope of unflavored gelatin
1/4 cup water
1/3 cup sugar
1/8 tsp. salt
1 cup sour cream
2 TBS milk
2 egg yolks beaten
1 cup whipping cream whipped

Topping:
2 TBS sugar
1 TBS cornstarch
1-10oz pkg. frozen strawberries in own juice, drained reserving liquid

Heat oven to 450f Prepare pie crust according to package directions for
unfilled pie crust. Bake 9 minutes. Cool completely. In small bowl,
sprinkle gelatin over water, let stand to soften. In medium saucepan
combine sugar, salt, sour cream, milk and egg yolks; mix well. Cook over
medium heat 10-15 minutes till very hot, stirring constantly. Do not boil.
Stir in softened gelatin. Cover surface with plastic wrap, refrigerate 45-
60 minutes until slightly thickened. Fold in whipped cream. Spoon into
prepared crust refrigerate till set, about 2 hours. In small pan combine
cornstarch with reserved strawberry liquid, mix well. Cook over medium heat
till mixture thickens and boils, stirring constantly. Boil 1 minute. Stir
in strawberries. Cool to room temperature. Spoon strawberry mixture evenly
over filling. Refrigerate till set about 2 hours.