Fresh Strawberry Pie With Almond Graham Crust

READY IN: 3hrs 10mins




  • Set oven to 350°F (position oven rack to second-lowest position).
  • Butter a 9-inch glass pie plate.
  • In a food processor coarsely chop the almonds, then add in the graham cracker crumbs and sugar; process until finely ground.
  • Add in the melted butter and process until evenly moistened.
  • Press the crumb mixture into the bottom and up the sides of the pie plate.
  • Bake until set (about 10-12 minutes) cool completely before filling.
  • To make the filling: place 2 cups strawberries in a medium saucepan and mash with a potato masher until chunky.
  • Add in the sugar, cornstarch, lemon juice and food colouring if using; stir over medium heat until the sugar dissolves and the mixture boils and thickens (about 3-4 minutes). transfer to a bowl; cool to room temperature.
  • When the mixture is cooled add in the remaining 4 cups strawberries; mix to combine.
  • Mound the filling into prepared crust.
  • Chill until set (about 3 hours).
  • Beat the 2 cups whipping cream with sugar (any amount to taste) until soft peaks form.
  • Spoon or pipe the whipped cream decoratively around the edges of the pie.
  • Serve and enjoy!