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A strawberry pie on a white picnic table with a clear bowl of fresh strawberries in the background
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Strawberry Pie in a Graham Cracker

A fresh, chilled dessert with a slight nutty flavor. This bright strawberry pie is an easy summer dessert. Make it in the morning and enjoy it after dinner.
Prep Time10 minutes
Cook Time15 minutes
Course: Dessert
Cuisine: American
Keyword: Almond, chilled dessert, Easy, Nuts, Strawberry
Servings: 8
Calories: 330kcal

Ingredients

Graham Cracker Crust

  • 12 each graham crackers
  • ½ cup whole almonds
  • ½ cup butter, unsalted melted
  • ¼ cup sugar
  • ½ tsp cinnamon

Strawberry Pie Filling

  • 2 pounds fresh strawberries, stems removed
  • ½ cup sugar
  • ⅓ cup water
  • 3 tbsp cornstarch
  • ½ tsp almond extract

Instructions

Make the Pie Crust

  • Preheat the oven to 350℉.
  • Place the graham crackers in the bowl of a food processor and process until completely broken up but not yet into crumbs. Add the almonds and continue processing (use the pulse function if you need to) until the crackers are small crumbs and the almonds are tiny pieces.
  • Place the cracker and almond crumbs into a medium bowl. With a rubber spatula, stir in the sugar and cinnamon until completely blended.
  • Gently stir in the melted butter and stir until the butter coats all the crumbs and the mixture holds together when pressed between your fingers.
  • Press the mixture into the bottom of a 9-inch pie pan and then press it up the sides to the edge of the pie pan. Place it in the middle of your preheated oven and bake for 10 minutes, or until lightly browned. You should start to smell the toasted crackers!
  • Remove it from the oven and allow it to cool. Once cooled, it is ready for your filling!

Make the Strawberry Filling

  • Dice half the strawberries (about 3 cups) and place them in a saucepan. Cut the rest of the berries in half (or quarters if they are large). Set these aside.
  • Add the sugar to the berries in the saucepan and mix. Heat over low heat and cook, stirring occasionally, for about 10 minutes. The berries will soften and the sugar will dissolve.
    Strawberries and sugar in a sauce pan before cooking
  • Mix the water into the cornstarch to dissolve. Stir to get rid of any clumps.
    Cornstarch and water mixed in a small glass bowl on a counter.
  • Stir the cornstarch and water mixture into the strawberries and sugar. Slowly bring to a low boil and cook, stirring until the mixture thickens and the strawberry juice is clear. Remove it from the heat and allow it to cool.
    The strawberry filling after cooking and thickened in a saucepan. The strawberry filling is a bright clear red color with pieces of strawberries throughout.
  • Once the filling has cooled slightly, pour it into the crust and spread it out. Add the halved berries decoratively to the top of the pie, gently pressing them slightly into the filling.
  • Place the pie in the refrigerator to cool for 3 - 4 hours before serving.

Notes

You can make the pie crust ahead, but don’t bake it! Wrap the unbaked pie crust in plastic wrap and store in your refrigerator for a couple of days or the freezer for 1 – 3 months. Bring it to room temperature before baking. 
You can also use a ready-made pie crust if you are short on time. 

Nutrition

Calories: 330kcal | Carbohydrates: 41g | Protein: 4g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 6g | Cholesterol: 30mg | Sodium: 65mg | Potassium: 260mg | Fiber: 3g | Sugar: 28g | Vitamin C: 60mg | Calcium: 80mg | Iron: 1.3mg