Crust: Position rack in center of oven; preheat to 350 degrees F. Butter a 9-inch
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.
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.
mixture to bowl. Cool to room temperature.
Stir in remaining 3 cups strawberries and grated orange peel. Mound filling in
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.