This is Kyla’s favorite pie and she begs Kirsten to make it all the time. Kirsten always makes two so that Kyla can have a whole pie to herself. This is a great Spring and Summer dessert, originally from the April 2003 edition of Bon Appetit.

Crust
1 c. slivered almonds, toasted
½ c. graham cracker crumbs
¼ c. sugar
6 tablespoons unsalted butter, melted

Filling
5 c. quartered hulled strawberries (about 24 ounces)
1 c. sugar
¼ c. cornstarch
2 tablespoons fresh lemon juice
2 teaspoons grated orange peel

1 ½ c. chilled whipping cream

For crust:
Position rack in center of oven; preheat to 350°F. Butter 9-inch-diameter glass pie dish. Coarsely chop almonds in processor. Add graham cracker crumbs and sugar; process until finely ground. Add butter; process until evenly moistened. Press crumb mixture onto bottom and up sides of prepared pie dish.

Bake crust until set, about 12 minutes. Cool completely on rack.

For filling:
Place 2 cups strawberries in medium saucepan. Mash strawberries with potato masher until chunky. Add sugar, cornstarch, and lemon juice. Stir over medium-high heat until sugar dissolves and mixture boils and thickens, about 3 minutes. Transfer mixture to bowl. Cool to room temperature. Stir in remaining 3 cups strawberries and grated orange peel. Mound filling in crust. Chill pie until cold and set, at least 2 hours and up to 6 hours.

Using electric mixer, beat cream in large bowl until peaks form. Spread whipped cream decoratively over filling. Cut pie into wedges and serve.

Makes 6 servings.