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Strawberry: Strawberry Icebox Pie

Source of Recipe

e-cookbooks


List of Ingredients

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

Filling:
5 cups quartered hulled strawberries (about 24 ounces)
1 cup sugar
1/4 cup cornstarch
2 tablespoons fresh lemon juice
2 teaspoons grated orange peel

1 1/2 cups chilled whipping cream




Recipe

For crust: Position rack in center of oven; preheat to 350F. 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. Bake crust until set, about 12 minutes. Cool completely on rack.


For 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.