Strawberry Icebox Pie With Almond Crust

• 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

1. For Crust: Position rack in center of oven; preheat to 350.
2. Butter 9" diameter glass pie dish.
3. Coarsely chop almonds in processor.
4. Add graham cracker crumbs, sugar and butter; process until evenly moistened.
5. Press crumb mixture onto bottom and up sides of prepared pie dish.
6. Bake crust until set, about 12 minutes.
7. Cool completely on rack.
8. For Filling: Place 2 cups strawberries in medium saucepan.
9. Mash strawberries with potato masher until chunky.
10. Add sugar, cornstarch and lemon juice.
11. Stir over medium-high heat until sugar dissolves and mixture boils and thickens, about 3 minutes.
12. Transfer mixture to bowl.
13. Cool to room temperature.
14. Stir in remaining 3 cups of strawberries and grated orange peel.
15. Mound filling in crust.
16. Chill pie until cold and set, at least 2 hours and up to 6 hours.
17. Makes 1-9" pie- serves 6.
18. Using elelctric mixer, beat cream in large bowl until peaks form.
19. Spread whipped cream decoratively over filling.
20. Cut pie into wedges and serve.

crust, slivered almonds, graham cracker crumbs, sugar, unsalted butter, filling, strawberries, sugar, cornstarch, lemon juice, orange juice, chilled whipping cream

Taken from www.food.com/recipe/strawberry-icebox-pie-with-almond-crust-58740 (may not work)