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

Recipe Summary

Servings:
8
Yield:
1 - 9 inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

Nutrition Facts

333 calories; protein 2.8g; carbohydrates 50g; fat 14.5g; cholesterol 24.3mg; sodium 218.5mg. Full Nutrition
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Reviews (55)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/29/2008
Incredible! Marvelous taste. I've made this four times now. I doubled the crust recipe the first time but that was a bit too much (despite the fact that I am a crust lover.) Increasing the recipe by 50% was perfect. I quartered the strawberries since I hate trying to cut fruit while I'm eating. I also added pie thickener (Sure jel? Can't remember.) so the filling wouldn't end up runny. I served this at a BBQ and one of the guest kept complaining how he didn't like nuts in his pie crust. Once he tried it though he fell in love with it and had three pieces. This recipe definitely puts all those plain Jane strawberry pies to shame! Read More
(26)

Most helpful critical review

Rating: 3 stars
10/02/2004
Definitely don't make this a day ahead of time. The fresh strawberries turned runny. The crust had a good flavor but I don't think I'd bother with this again. Read More
(5)
62 Ratings
  • 5 star values: 43
  • 4 star values: 12
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
01/28/2008
Incredible! Marvelous taste. I've made this four times now. I doubled the crust recipe the first time but that was a bit too much (despite the fact that I am a crust lover.) Increasing the recipe by 50% was perfect. I quartered the strawberries since I hate trying to cut fruit while I'm eating. I also added pie thickener (Sure jel? Can't remember.) so the filling wouldn't end up runny. I served this at a BBQ and one of the guest kept complaining how he didn't like nuts in his pie crust. Once he tried it though he fell in love with it and had three pieces. This recipe definitely puts all those plain Jane strawberry pies to shame! Read More
(26)
Rating: 5 stars
05/03/2007
What an unusual crust! Very good...I chose to use a blender to crush the cookies...something I would not recommend doing b/c the oils from the cookies end up being too thick. Next time I will crush the cookies the old fashioned way. I also added the sauce mixture to the sliced strawberries. Yum! Read More
(18)
Rating: 5 stars
02/09/2004
It tasted wonderful!!! We all loved it.. The only thing I'd do differently next time is to mix everything before putting it in the dish.Perhaps I made the sauce to thick but still next time I won't place the strawberries in the dish then pour the sauce on. Read More
(16)
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Rating: 4 stars
06/04/2006
I loved the flavors in this pie... the crust was so good. We doubled the crust as suggested which was good but I would definitely use a 10" pie pan rather than a 9". Things were overflowing. Also the filling seemed to get more and more runny after refrigeration... so the presentation was pretty messy. But the flavors made up for it. Very tasty and all my guests liked it! Read More
(12)
Rating: 5 stars
04/05/2006
Wonderful!! I didn't change a thing. The crust and the glaze taste far better than any other recipe I've tried. This recipe is a keeper! Thank You Read More
(9)
Rating: 5 stars
06/14/2010
Delicious! Nothing more to say about this pie! Here are the slight modifications I made: I doubled the crust as per other reviewers. This definitely makes for a thick crust however the crust is so darn good! I ended up baking it MUCH MUCH longer than the recipe called for. I had NO problem with this staying together as a pie verses it being more cobbler like as some other reviewers experienced. The only other thing I did differently was I tossed the cooked mixture around with the fresh strawberries. I had used fresh picked homegrown strawberries for this pie. Mine was NOT soupy even 3 days later! I don't know if by mixing the cooked mixture around helped with that? This pie is a winner. The crust is awesome and the almond extract really compliments the strawberries! THANKS FOR SHARING!:) Read More
(7)
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Rating: 5 stars
07/28/2003
If you add a little water to the crust mixture it makes it easy to cut and it's pretty yummy too. Read More
(7)
Rating: 3 stars
10/01/2004
Definitely don't make this a day ahead of time. The fresh strawberries turned runny. The crust had a good flavor but I don't think I'd bother with this again. Read More
(5)
Rating: 5 stars
08/06/2007
very good i also tried this with crushed nilla wafers instead of pecan sandies. I liked it even better! Read More
(4)
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