Strawberry Icebox Pie with Almond Crust

Ingredients

• 0.3 cup cornstarch 
• 0.5 cup graham cracker crumbs 
• 2 tablespoons juice of lemon fresh
• 2 teaspoons orange peel grated
• 1 cup slivered almonds toasted
• 24 ounces strawberries hulled quartered
• 1 cup sugar 
• 6 tablespoons butter unsalted melted ()
• 1.5 cups whipping cream chilled

Equipment

• bowl
• sauce pan
• oven
• hand mixer
• potato masher
• pie form

Directions

1. Position rack in center of oven; preheat to 350°F. Butter 9-inch-diameter glass pie dish. Coarsely chop almonds in processor.
2. Add graham cracker crumbs and sugar; process until finely ground.
3. Add butter; process until evenly moistened. Press crumb mixture onto bottom and up sides of prepared pie dish.
4. Bake crust until set, about 12 minutes. Cool completely on rack.
5. Place 2 cups strawberries in medium saucepan. Mash strawberries with potato masher until chunky.
6. Add sugar, cornstarch, and lemon juice. Stir over medium-high heat until sugar dissolves and mixture boils and thickens, about 3 minutes.
7. Transfer mixture to bowl. Cool to room temperature. Stir in remaining 3 cups strawberries and grated orange peel. Mound filling in crust. Chill pie until cold and set, at least 2 hours and up to 6 hours.
8. Using electric mixer, beat cream in large bowl until peaks form.
9. Spread whipped cream decoratively over filling.
10. Cut pie into wedges and serve.