Ingredients
1
cup slivered almonds, toasted
1/2
cup graham cracker crumbs
6
tbsp (3/4 stick) unsalted butter, melted
5
cups quartered hulled strawberries (about 24 ounces)
1
1/2 cups chilled whipping cream
Directions
2.
Position rack in center of oven; preheat to 350°F. Butter 9-inch-diameter glass pie dish. Coarsely chop almonds in processor. Add graham cracker crumbs and sugar; process until finely ground. Add butter; process until evenly moistened. Press crumb mixture onto bottom and up sides of prepared pie dish.
3.
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. 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 strawberries and grated orange peel. Mound filling in crust. Chill pie until cold and set, at least 2 hours and up to 6 hours.
6.
Using electric mixer, beat cream in large bowl until peaks form. Spread whipped cream decoratively over filling. Cut pie into wedges and serve.
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