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Fresh Strawberry Pie With Almond Graham Crust

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“This pie is simple but so good! Use fresh red ripe strawberries only for this recipe. Plan ahead the pie needs to chill for a minimum of 3 hours before serving. You can also make this in a 9-inch glass baking dish. Prep time includes chilling time, cooking time is for the crust.”
3hrs 10mins

Ingredients Nutrition


  1. Set oven to 350°F (position oven rack to second-lowest position).
  2. Butter a 9-inch glass pie plate.
  3. In a food processor coarsely chop the almonds, then add in the graham cracker crumbs and sugar; process until finely ground.
  4. Add in the melted butter and process until evenly moistened.
  5. Press the crumb mixture into the bottom and up the sides of the pie plate.
  6. Bake until set (about 10-12 minutes) cool completely before filling.
  7. To make the filling: place 2 cups strawberries in a medium saucepan and mash with a potato masher until chunky.
  8. Add in the sugar, cornstarch, lemon juice and food colouring if using; stir over medium heat until the sugar dissolves and the mixture boils and thickens (about 3-4 minutes). transfer to a bowl; cool to room temperature.
  9. When the mixture is cooled add in the remaining 4 cups strawberries; mix to combine.
  10. Mound the filling into prepared crust.
  11. Chill until set (about 3 hours).
  12. Beat the 2 cups whipping cream with sugar (any amount to taste) until soft peaks form.
  13. Spoon or pipe the whipped cream decoratively around the edges of the pie.
  14. Serve and enjoy!

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