Ingredients
8
8 servings
- •1.5 cups crushed pecan shortbread cookies
- •0.25 cup blanched slivered almonds
- •0.33333298563957 cup butter, melted
- •6 cups fresh strawberries, hulled
- •1 cup white sugar
- •3 tablespoons cornstarch
- •0.33333298563957 cup water
- •0.25 teaspoon salt
- •0.5 teaspoon almond extract
Instructions
- 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.
Nutritional Facts
Per 8 servings
- Calories: 333
- Carbohydrate: 50g
- Fat: 15g
- Fiber: 3g
- Protein: 3g
- Sugar: 31g
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