Strawberry Icebox Pie with Almond 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
5 cups quartered hulled strawberries, divided
1 cup granulated sugar
1/4 cup cornstarch
2 tablespoons fresh lemon juice
2 teaspoons grated orange peal
1 1/2 cups chilled whipping cream
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. 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.
Source: Bon Appetit - April 2003