Bon Appetit/April 2003

Strawberry Icebox Pie with Almond Crust
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
CRUST: 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



1 FOR CRUST: Position rack in center of oven; preheat to 350 F. 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.
2 Bake crust until set, about 12 minutes. Cool completely on rack.
3 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.
4 Using electric mixer, beat cream in large bowl until peaks form. Spread whipped cream decoratively over filling. Cut pie into wedges and serve.

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