Get home deliveryCustomer Service

Register Now

• Sign In
• E-mail preferences

OxfordPress.com

Strawberry icebox pie

Makes 6 servings

Crust:

1 cup slivered, toasted almonds *

1/2 cup graham-cracker crumbs

1/4 cup sugar

6 tablespoons (3/4 stick) unsalted butter, melted

Filling:

5 cups quartered, hulled strawberries

1 cup sugar

1/4 cup cornstarch

2 tablespoons fresh lemon juice

2 teaspoons grated orange peel

1 1/2 cups chilled whipping cream

Position rack in the center of oven; preheat to 350 degrees.

Butter a 9-inch glass pie dish. Coarsely chop almonds in a processor; add graham-cracker crumbs and sugar; process until finely ground. Add butter and process until evenly moistened. Press crumb mixture onto bottom and up sides of prepared dish. Bake crust until set, about 12 minutes. Cool on a rack.

Place 2 cups of the strawberries in a medium saucepan. Mash berries with a fork or 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 to a bowl and cool to room temperature. Stir in remaining berries and grated orange peel.

Spread the filling in the baked crust. Chill until cold and set, about 2 hours.

Using an electric mixer beat the cream in a large bowl until peaks form. Spread over the filling. Cut into wedges and serve.

* Pre-toasted slivered almonds are available at Trader Joe's, Town & Country Shopping Center.

This recipe is from Gourmet magazine. Remember to wear gloves when handling the chile.