• 1serving
  • 313calories

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Nutrition Info . . .

VitaminsB3, B12, H, C
MineralsChromium, Silicon, Calcium, Potassium

Ingredients Jump to Instructions ↓

  1. 1 1/2 cups crushed pecan shortbread cookies

  2. 1/4 cup blanched slivered almonds

  3. 1/3 cup butter, melted

  4. 6 cups fresh strawberries, hulled

  5. 1 cup white sugar

  6. 3 tablespoons cornstarch

  7. 1/3 cup water

  8. 1/4 teaspoon salt

  9. 1/2 teaspoon almond extract

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. In small bowl, stir together all crust ingredients. Press on bottom and up sides of a 9-inch pie plate. Bake for 8 minutes. Cool completely.

  3. Mash enough strawberries to equal 1 cup. In 2-quart saucepan, combine sugar and cornstarch. Stir in mashed berries and water. Cook over medium heat, stirring constantly, until mixture thickens and comes to a full boil (8 to 15 minutes). Boil 1 minute; remove from heat.

  4. Stir in salt and almond extract; cool 10 minutes. Fill baked crust with remaining fresh strawberries; pour cooked mixture over fresh berries. Refrigerate at least 3 hours. Garnish with whipped cream and walnuts if desired.


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