Fresh Strawberry Almond Pie

4.6
(66)
58 Reviews
6 Photos

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

Submitted by Ruth
Updated on July 9, 2023
Glazed strawberry pie with almond crust in pie dish
6
6
6
6
6
Servings:
8
Yield:
1 to 9 - inch pie
Jump to Nutrition Facts

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

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.

Nutrition Facts (per serving)

333 Calories
15g Fat
50g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 333
% Daily Value *
Total Fat 15g 19%
Saturated Fat 6g 31%
Cholesterol 24mg 8%
Sodium 219mg 10%
Total Carbohydrate 50g 18%
Dietary Fiber 3g 11%
Total Sugars 31g
Protein 3g 6%
Vitamin C 68mg 76%
Calcium 37mg 3%
Iron 1mg 7%
Potassium 221mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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