Hy-Vee Recipes and Ideas

Directions

1. Step1
   Preheat oven to 375 degrees.
2. Step2
   For crust, coat a 9-inch pie plate with softened butter. Pulse graham cracker crumbs, almonds, 1/4 cup sugar and 1/4 teaspoon salt in food processor until combined. Add 5 tablespoons butter and pulse until moist and holds together when pressed between 2 fingers. Using a dry measuring cup, press evenly onto bottom and up sides of pie plate. Make sure the sides and rim of the crust are firmly pressed, so they don't crumble when pie is cut. Freeze for 30 minutes.
3. Step3
   Bake crust until firm and turning darker around edges, 10 to 11 minutes. Remove from oven, and reduce oven temperature to 325 degrees.
4. Step4
   For filling, in a large bowl whisk condensed milk, lemon juice, 2 egg yolks, 1 whole egg and remaining 1/4 teaspoon salt. Pour into warm piecrust.
5. Step5
   Bake until center is set, 25 to 30 minutes. Transfer to a wire rack, and cool to room temperature. Refrigerate for at least 3 hours.
6. Step6
   Sprinkle strawberries with 2 tablespoons sugar and orange liqueur. Let stand for 30 minutes.
7. Step7
   Meanwhile, in a heatproof mixing bowl set over a pan of simmering water, heat 3 egg whites and remaining 1/2 cup plus 2 tablespoons sugar until sugar dissolves and mixture is warm to the touch, 2 to 3 minutes. Transfer to mixer and whisk on high speed until medium peaks form, 8 to 9 minutes. Spoon berries over pie. Spoon meringue over top.
8. Step8
   Place oven rack in lowest position. Broil pie until meringue is just browned. Alternatively, use a kitchen torch to brown the top.