Fresh Strawberry Pie with Almond Graham Crust
Indulge in the vibrant flavors of summer with this Fresh Strawberry Pie with Almond Graham Crust! Featuring a buttery graham cracker and almond flour crust, this pie offers a subtly nutty twist that perfectly complements the sweet-tart strawberry filling. Fresh, juicy strawberries are showcased in every bite, glazed with a glossy, homemade strawberry sauce that’s as beautiful as it is delicious. With just 20 minutes of prep and no complicated techniques, this recipe is a breeze to make and is perfect for gatherings, picnics, or a simple dessert treat. Serve it chilled with a dollop of whipped cream for a refreshing, crowd-pleasing dessert that’s sure to have everyone coming back for seconds. Keywords: fresh strawberry pie, almond graham crust, summer dessert, no-bake strawberry pie, easy pie recipe, homemade strawberry glaze.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 0.5 cups almond flour
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- 6 cups fresh strawberries, hulled
- 0.75 cups granulated sugar
- 3 tablespoons cornstarch
- 0.25 cups water
- 1 tablespoon lemon juice
- 1 cup whipped cream (optional, for serving)
Instructions
Preheat the oven to 350°F (175°C).
In a medium bowl, mix together the graham cracker crumbs, almond flour, and 2 tablespoons of sugar until combined.
Add the melted butter to the dry mixture and stir until the mixture resembles wet sand.
Press the crust mixture evenly into the bottom and up the sides of a 9-inch pie pan. Use the bottom of a glass to press it down firmly.
Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool completely.
In the meantime, mash 2 cups of the fresh strawberries in a small saucepan. Add 0.75 cups sugar, cornstarch, and water to the saucepan and stir to combine.
Cook the strawberry mixture over medium heat, stirring constantly, until it thickens and becomes glossy, about 5-8 minutes. Remove from heat and stir in the lemon juice. Let it cool to room temperature.
Arrange the remaining 4 cups of whole strawberries in the cooled crust. Pour the cooled strawberry glaze evenly over the strawberries, making sure they're fully coated.
Refrigerate the pie for at least 3 hours, or until fully set.
Slice and serve with a dollop of whipped cream, if desired. Enjoy!
Nutrition Facts
Calories |
447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.4 g | 31% | |
| Saturated Fat | 12.3 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 133 mg | 6% | |
| Total Carbohydrate | 53.0 g | 19% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 35.8 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 64 mg | 5% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 281 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
