Fresh Strawberry Pie with Almond Crust

I think I got this from Epicurious. I skip the orange peel. And usually use 6 cups strawberries. It’s awesome. Make it now.

Fresh strawberries get piled into an easy press-in crust of ground graham crackers and toasted almonds. Chill the pie at least two hours before serving. Pay attention to this, or you’ll get pieces that you have to scoop, as in photo, rather than slice. But it’s one of those “can’t wait” kinda pies. Sooooo good.

Strawberry Icebox Pie With Almond Crust
Makes 6 servings. Or just 1 if you don’t want to share.

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
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.
Bake crust until set, about 12 minutes.
Cool completely on rack.

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.

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