A cookie crust and almond flavor add a new twist to a favorite berry pie!
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1 1/2 cups crushed shortbread cookies
1/4 cup finely chopped blanched or slivered almonds
1/3 cup Land O Lakes® Butter, melted
3 pints (6 cups) strawberries, hulled
1 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon almond extract
Land O Lakes® Heavy Whipping Cream, whipped
Heat oven to 350°F.
Stir together all crust ingredients in bowl. Press on bottom and up sides of 9-inch pie pan. Bake 8 minutes. Cool completely.
Mash 1 cup strawberries; add water to equal 1 1/3 cups. Combine sugar and cornstarch in saucepan. Stir in mashed strawberry mixture. Cook over medium heat, stirring constantly, 15-20 minutes or until mixture thickens and comes to a full boil. Boil 1 minute; remove from heat. Stir in salt and almond extract; cool 10 minutes.
Fill cooled crust with remaining strawberries; pour cooked strawberry mixture over strawberries. Refrigerate at least 3 hours or until mixture is thickened. Garnish with whipped cream, if desired. Store refrigerated.