Ingredients Jump to Instructions ↓

  1. 1 cup slivered almonds, toasted

  2. 1/2 cup graham cracker crumbs

  3. 1/4 cup sugar

  4. 6 tablespoons (3/4 stick) unsalted butter, melted

  5. 5 cups quartered hulled strawberries (about 24 ounces)

  6. 1 cup sugar

  7. 1/4 cup cornstarch

  8. 2 tablespoons fresh lemon juice

  9. 2 teaspoons grated orange peel

  10. 1 1/2 cups chilled whipping cream

Instructions Jump to Ingredients ↑

  1. For crust:

  2. Position rack in center of oven; preheat to 350°F. 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.

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

  4. For filling:

  5. 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.

  6. Using electric mixer, beat cream in large bowl until peaks form. Spread whipped cream decoratively over filling. Cut pie into wedges and serve.


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