Strawberry Icebox Pie with Almond Crust

1221
Strawberry Icebox Pie with Almond Crust

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    cup slivered almonds, toasted

  • ½

    cup graham cracker crumbs

  • ¼

    cup sugar

  • 6

    tablespoons (¾ stick) unsalted butter, melted

  • 5

    cups quartered hulled strawberries (about 24 ounces)

  • 1

    cup sugar

  • ¼

    cup cornstarch

  • 2

    tablespoons fresh lemon juice

  • 2

    teaspoons grated orange peel

  • cups chilled whipping cream

Directions

Preparation For crust: Position rack in center of oven; preheat to 350°F. Butter 9-inch-diameter glass pie dish. Coarsely chop almonds in processor. Add graham cracker crumbs and sugar; process until finely ground. Add butter; process until evenly moistened. Press crumb mixture onto bottom and up sides of prepared pie dish. Bake crust until set, about 12 minutes. Cool completely on rack. For filling: Place 2 cups strawberries in medium saucepan. Mash strawberries with potato masher until chunky. Add sugar, cornstarch, and lemon juice. Stir over medium-high heat until sugar dissolves and mixture boils and thickens, about 3 minutes. Transfer mixture to bowl. Cool to room temperature. Stir in remaining 3 cups strawberries and grated orange peel. Mound filling in crust. Chill pie until cold and set, at least 2 hours and up to 6 hours. Using electric mixer, beat cream in large bowl until peaks form. Spread whipped cream decoratively over filling. Cut pie into wedges and serve. add your own note


Nutrition

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