Prep Time:
15 mins
Cook Time:
20 mins
Additional Time:
3 hrs 10 mins
Total Time:
3 hrs 45 mins
Servings:
8
Yield:
1 (9-inch) pie
Ingredients
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Combine crushed cookies, melted butter, and almonds in a small bowl; press into the bottom and up the sides of a 9-inch pie plate.
Bake in the preheated oven for 8 minutes. Cool completely.
Mash enough strawberries to equal 1 cup. Combine sugar and cornstarch in a 2-quart saucepan; stir in 1 cup mashed strawberries and water. Cook over medium heat, stirring constantly, until mixture thickens and comes to a full boil, 8 to 15 minutes. Boil for 1 minute; remove from heat. Stir in almond extract and salt; cool for 10 minutes.
Fill cooled crust with remaining fresh strawberries; pour cooked strawberry mixture over berries. Refrigerate for at least 3 hours.
Nutrition Facts (per serving)
| 333 | Calories |
| 15g | Fat |
| 50g | Carbs |
| 3g | Protein |
