Prep 2 hrs 30 mins
Cook 15 mins
Chill this pie at least 2 hours before serving. From Bon Appetit.
Make and share this Strawberry Icebox Pie With Almond Crust recipe from Food.com.
- 1 cup slivered almonds, toasted
- 1⁄2 cup graham cracker crumbs
- 1⁄4 cup sugar
- 6 tablespoons unsalted butter, melted
- 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
- For Crust: Position rack in center of oven; preheat to 350.
- Butter 9" diameter glass pie dish.
- Coarsely chop almonds in processor.
- Add graham cracker crumbs, sugar and 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 of strawberries and grated orange peel.
- Mound filling in crust.
- Chill pie until cold and set, at least 2 hours and up to 6 hours.
- Makes 1-9" pie- serves 6.
- Using elelctric mixer, beat cream in large bowl until peaks form.
- Spread whipped cream decoratively over filling.
- Cut pie into wedges and serve.
This is a perfect 10 pie, not to sweet, easy to make, and even the presentation of the pie is perfect too. I made this for a BBQ during the 4th. and the guys got to it before us ladies came back from our walk and they didn't leave us 1 piece, I licked the pie plate:-) DH is requesting I make this again, when there is noone around to share with! Thanks Bev for a great recipe!!
Bev - Well I don't know what happened but this pie never set up. The strawberry filling was cooked as directed and even thickened well...but after sitting in the bowl to room temp I could see it not remaining firm. By the time I stirred in the remaining strawberries I was dealing with a very liquidy mixture but I went ahead and thought it might firm up in the fridge. It did not set but remained very liquidy and juicy and still is creating more and more juice. The crust tastes great (but alas is getting soggy) and the strawberries themselves have a great flavor but I cannot figure out why it did not set up. Made for the July Challenge: Cobblers - Pies - Tarts in the Photo Forum. I'm so sorry this did not work out.