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Strawberry Icebox Pie

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  Filling:
    5 cups quartered hulled strawberries (about 24 ounces)
    1 cup sugar
    1/4 cup cornstarch
    2 tablespoons fresh lemon juice
    2 teaspoons grated orange peel

    1 1/2 cups chilled whipping cream

  For crust: Position rack in center of oven; preheat to 350F. 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.

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