Fresh Strawberry Pie With Almond Graham Crust - cooking recipe

Ingredients

CRUST
1 cup slivered almonds
1/2 cup graham cracker crumbs
1/4 cup sugar, plus
2 tablespoons sugar
7 tablespoons melted butter
FILLING
24 ounces fresh strawberries (about 6 cups, hulled and quartered)
1 cup sugar
1/4 cup cornstarch
2 tablespoons fresh lemon juice
red food coloring (optional)
2 cups whipping cream
sugar

Preparation

Set oven to 350\u00b0F (position oven rack to second-lowest position).
Butter a 9-inch glass pie plate.
In a food processor coarsely chop the almonds, then add in the graham cracker crumbs and sugar; process until finely ground.
Add in the melted butter and process until evenly moistened.
Press the crumb mixture into the bottom and up the sides of the pie plate.
Bake until set (about 10-12 minutes) cool completely before filling.
To make the filling: place 2 cups strawberries in a medium saucepan and mash with a potato masher until chunky.
Add in the sugar, cornstarch, lemon juice and food colouring if using; stir over medium heat until the sugar dissolves and the mixture boils and thickens (about 3-4 minutes). transfer to a bowl; cool to room temperature.
When the mixture is cooled add in the remaining 4 cups strawberries; mix to combine.
Mound the filling into prepared crust.
Chill until set (about 3 hours).
Beat the 2 cups whipping cream with sugar (any amount to taste) until soft peaks form.
Spoon or pipe the whipped cream decoratively around the edges of the pie.
Serve and enjoy!