Fresh Strawberry Almond Pie

48 Reviews

“The secret is in the crust! This pie is perfect when topped with whipped cream and walnuts.” - by Star Pooley

Ingredients

1 1/2 cups crushed pecan shortbread cookies
1/4 cup blanched slivered almonds
1/3 cup butter, melted
6 cups fresh strawberries, hulled
1 cup white sugar
3 tablespoons cornstarch
1/3 cup water
1/4 teaspoon salt
1/2 teaspoon almond extract

Hide Checklist

Adjust Servings

Adjust

Metric US

Original recipe yields 1 - 9 inch pie

Directions

Preheat oven to 350 degrees F (175 degrees C).
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.
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.
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.

Nutrition

Amount Per Serving (8 total)

Calories
333 cal
17%

Fat
14.5 g
22%

Carbs
50 g
16%

Based on a 2,000 calorie diet

Share It

Reviews (48)

Rate This Recipe

J.H. West

Jan. 28, 2008

"Incredible! Marvelous taste. I've made this four times now. I doubled the crust recipe the first time, but that was a bit too much (despite the fact that I am a crust lover.) Increasing the recipe by ..." See more50% was perfect. I quartered the strawberries, since I hate trying to cut fruit while I'm eating. I also added pie thickener (Sure jel? Can't remember.) so the filling wouldn't end up runny. I served this at a BBQ and one of the guest kept complaining how he didn't like nuts in his pie crust. Once he tried it, though, he fell in love with it and had three pieces. This recipe definitely puts all those plain Jane strawberry pies to shame!"

Blondeprincess

May. 3, 2007

"What an unusual crust! Very good...I chose to use a blender to crush the cookies...something I would not recommend doing b/c the oils from the cookies end up being too thick. Next time I will crush ..." See morethe cookies the old fashioned way. I also added the sauce mixture to the sliced strawberries. Yum!"

JACKIE14477

Feb. 9, 2004

"It tasted wonderful!!! We all loved it.. The only thing I'd do differently next time is to mix everything before putting it in the dish.Perhaps I made the sauce to thick but still next time I won't pl..." See moreace the strawberries in the dish then pour the sauce on."

More Reviews