Strawberry Icebox Pie With Almond Crust

Strawberry Icebox Pie With Almond Crust
Strawberry Icebox Pie With Almond Crust

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • CRUST:

  • 1

    cup slivered almonds toasted

  • 1/2

    cup graham cracker crumbs

  • 1/4

    cup sugar

  • 6

    tablespoons unsalted butter - (3/4 stick) melted

  • FILLING:

  • 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

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: