Fresh Strawberry Almond Pie recipe

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Ingredients

1 ½ cups crushed pecan shortbread cookies
¼ cup blanched slivered almonds
⅓ cup butter, melted
6 cups fresh strawberries, hulled
1 cup white sugar
3 tablespoons cornstarch
⅓ cup water
¼ teaspoon salt
½ teaspoon almond extract

Nutrition Info

333.2 calories
carbohydrate: 50 g
cholesterol: 24.3 mg
fat: 14.5 g
fiber: 3 g
protein: 2.8 g
saturatedFat: 6.2 g
servingSize: -
sodium: 218.5 mg
sugar: 30.8 g
transFat: : -
unsaturatedFat: : -

Directions

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

  2. 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.

  3. 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.

  4. 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.

Recipe Yield

1 - 9 inch pie

Recipe Note

The secret is in the crust! This pie is perfect when topped with whipped cream and walnuts.

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