The secret is in the crust! This pie is perfect when topped with whipped cream and walnuts.
Ingredients
- ½ cups crushed pecan shortbread cookies: 1 piece
- blanched slivered almonds: 0.25 cup
- butter: 0.33333 cup (melted)
- strawberries, hulled: 6 cups (fresh)
- white sugar: 1 cup
- cornstarch: 3 Tbsp
- water: 0.33333 cup
- salt: 0.25 tsp
- almond extract: 0.5 tsp
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C).
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In small bowl, stir together all crust ingredients. Press on bottom and up sides of a 9-inch pie plate. Bake for 8 minutes. Cool completely.
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Mash enough strawberries to equal 1 cup. In 2-quart saucepan, combine sugar and cornstarch. Stir in mashed berries and water. Cook over medium heat, stirring constantly, until mixture thickens and comes to a full boil (8 to 15 minutes). Boil 1 minute; remove from heat.
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Stir in salt and almond extract; cool 10 minutes. Fill baked crust with remaining fresh strawberries; pour cooked mixture over fresh berries. Refrigerate at least 3 hours. Garnish with whipped cream and walnuts if desired.
