Recipe for cooking Strawberry Icebox Pie with Almond Crust

Desserts to Go with Coffee and Tea :: Fruit Pies and Cobblers

Strawberry Icebox Pie with Almond Crust

Source: Bon Appetit - April 2003

Crust
1 c. slivered almonds, toasted
1/2 c. graham cracker crumbs
1/4 c. sugar
6 Tbsp. (3/4 stick) unsalted melted butter

Filling
5 c. qt.ered hulled strawberries, divided
1 c. sugar
1/4 c. cornstarch
2 Tbsp. fresh lemon juice
2 tsp. grated orange peal

1 1/2 c. chilled whipping cream

Crust: Position rack in center of oven; preheat to 350 degrees F. Butter a 9-in. 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 mins.. Cool completely on rack.

Filling: Place 2 c. strawberries in med. saucepan. Mash strawberries with potato masher until chunky. Add sugar, cornstarch and lemon juice. Stir over med.-high heat until sugar dissolves and mixture boils and thickens, about 3 mins.. Transfer mixture to bowl. Cool to room temperature.

Stir in remaining 3 c. 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 lrg. bowl until peaks form. Spread whipped cream decoratively over filling. Cut pie into wedges and serve.