Strawberry Icebox Pie With Almond Crust
- 1 cup slivered almonds toasted
- 1/2 cup graham cracker crumbs
- 1/4 cup sugar
- 6 tablespoons unsalted butter - (3/4 stick) melted
- 5 cups quartered hulled strawberries - (abt 24 oz)
- 1 cup sugar
- 1/4 cup cornstarch
- 2 tablespoons fresh lemon juice
- 2 teaspoons grated orange peel
- 1 1/2 cups chilled whipping cream
For Crust: Position rack in center of oven; preheat to 350 degrees. 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.
This recipe yields 6 servings.