Instructions:

Strawberry Icebox Pie with Almond Crust

Source: Bon Appetit - April 2003

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

Filling
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.