Ingredients for Strawberry Icebox Pie With Almond Crust
- Slivered Almonds
- Graham Cracker Crumbs
- Sugar
- Unsalted Butter
- Strawberries
- Cornstarch
- Fresh Lemon Juice
- Orange Juice
- Whipping Cream
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How to Make Strawberry Icebox Pie With Almond Crust
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine 1 ½ cups all-purpose flour, ½ cup almond flour, ½ cup powdered sugar, ½ teaspoon salt, and 1 cup (2 sticks) cold unsalted butter, cut into cubes.
- Use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
- Stir in 2-4 tablespoons of ice water, one tablespoon at a time, until the dough just comes together.
- Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- On a lightly floured surface, roll out the dough to a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate.
- Trim and crimp the edges. Prick the bottom of the crust with a fork.
- Bake for 15-20 minutes, or until lightly golden.
- Let the crust cool completely.
- Meanwhile, in a large bowl, whisk together 14 oz sweetened condensed milk, 2 cups heavy cream, 2 teaspoons vanilla extract, and ¼ cup lemon juice.
- In a separate bowl, gently fold in 2 cups of hulled and sliced fresh strawberries.
- Pour the strawberry mixture into the cooled crust.
- Cover and refrigerate for at least 2 hours before serving. Garnish with extra strawberries and whipped cream before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
1215g
Fat
653g
Carbs
134g
