Strawberry Icebox Pie With Almond Crust - cooking recipe

Ingredients

Crust
1 cup slivered almonds, toasted
1/2 cup graham cracker crumbs
1/4 cup sugar
6 tablespoons unsalted butter, melted
Filling
5 cups quarered hulled strawberries (about 24 oz)
1 cup sugar
1/4 cup cornstarch
2 tablespoons fresh lemon juice
2 teaspoons grated orange juice
1 1/2 cups chilled whipping cream

Preparation

For Crust: Position rack in center of oven; preheat to 350.
Butter 9\" diameter glass pie dish.
Coarsely chop almonds in processor.
Add graham cracker crumbs, sugar and 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 of strawberries and grated orange peel.
Mound filling in crust.
Chill pie until cold and set, at least 2 hours and up to 6 hours.
Makes 1-9\" pie- serves 6.
Using elelctric mixer, beat cream in large bowl until peaks form.
Spread whipped cream decoratively over filling.
Cut pie into wedges and serve.