Strawberry Lemonade Pie

• FOR THE CRUST:
• 2 cups Whole Almonds, Toasted For 5 Minutes
• 1/4 cups Granulated Sugar
• 6 Tablespoons Unsalted Butter, Melted And Slightly Cooled
• FOR THE FILLING:
• 6 Medium To Large Strawberries
• 1 teaspoon Granulated Sugar
• 3 Large Eggs, Separated
• 1 whole Large Egg
• 14 ounces, fluid Sweetened, Condensed Milk
• 1/2 cups Fresh Lemon Juice
• 1-1/2 teaspoon Lemon Zest

1. 1. For the crust: Preheat oven to 350u0b0F with a rack in the middle position. In a food processor, process the toasted almonds until finely ground. Transfer to a medium bowl. Using a fork, toss the almonds with the sugar and butter until combined. Press the mixture into a 9-inch glass pie plate, making sure it's evenly distributed up the sides of the pan. Bake crust for 12-14 minutes until fragrant. Let cool completely on a wire rack.
2. 2. For the filling: Puree the strawberries and sugar until smooth. Set aside.
3. 3. Reduce oven temperature to 325u0b0F. In a large bowl, whisk together the 3 egg yolks and 1 whole egg until slightly thickened. Whisk in the condensed milk, then the lemon juice and zest.
4. 4. In the bowl of a stand mixer or a medium clean bowl, beat the 3 egg whites until stiff peaks form.
5. 5. Using a rubber spatula, fold 1/3 of the whites into the lemon mixture. Gently fold in the remaining whites. Pour the filling into the cooled crust. Drizzle the strawberry puree over the lemon filling, then lightly drag a thin knife through the filling to swirl colors together.
6. 6. Bake pie for 13-15 minutes until barely set. Let pit cool completely on a wire rack. Cover with plastic wrap and chill in the refrigerator overnight before serving. Pie should keep, covered and refrigerated, for 2 days.
7. Filling recipe adapted from Food & Wine.

minutes, ubc, unsalted butter, filling, strawberries, sugar, eggs, egg, milk, lemon juice, lemon zest

Taken from tastykitchen.com/recipes/desserts/strawberry-lemonade-pie-2/ (may not work)