Strawberry Icebox Pie With Almond Crust

By á-170456

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

Details

Servings 6

Preparation

Step 1

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.