Strawberry Icebox Pie
with Almond Crust

Ingredients

Crust

• 1 cup slivered almonds, toasted
• 1/2 cup Graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons (3/4 stick) unsalted butter, melted

Filling

• 5 cups quartered hulled strawberries, divided
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 2 tablespoons fresh lemon juice
• 2 teaspoons grated orange peel
• 1 1/2 cups chilled whipping cream

Instructions

1. Position rack in center of oven; heat to 350 degrees F. Butter a 9 inch glass pie dish.

Crust

1. 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.
2. Bake crust until set, about 12 minutes.
3. Cool completely on rack.

Filling

1. Place 2 cups strawberries in a 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.
2. Transfer mixture to bowl. Cool to room temperature.
3. Stir in remaining 3 cups strawberries and grated orange peel. Mound filling in crust.
4. Chill pie until cold and set, at least 2 hours and up to 6 hours.
5. Using electric mixer, beat cream in large bowl until peaks form. Spread whipped cream decoratively over filling.
6. Cut pie into wedges and serve.

Attribution

Bon Appetit - April 2003