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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: : -

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.

1 - 9 inch pie

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