crust

• 1 cup walnuts, toasted
• 1 cup cookie crumbs
• 1/4 cup sugar
• 1/4 cup – butter, melted

filling

• 6 cups quartered hulled strawberries (about 1 1/2 lbs)
• 3/4 cup sugar
• 1/3 cup cornstarch
• 1/4 cup grenadine liqueur

topping

• 2 cups whipping cream
• 2 tbsp sugar
• 2 tbsp grenadine liqueur

Preheat oven to 350°F.

For crust:

Butter a deep-dish 9″ pie dish. Mix walnuts, cookie crumbs, and sugar in processor and chop until finely ground. Add melted butter and mix until crumbs are evenly coated. 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 1/2 cups strawberries in medium saucepan. Mash strawberries with potato masher until chunky. Add sugar, cornstarch, and grenadine.

Stir over medium-high heat until mixture boils and thickens, about 3 minutes. Transfer mixture to bowl. Cool to room temperature. Stir in remaining 3 1/2 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.

For topping:

Whip cream with a couple tablespoons of sugar and a couple tablespoons of grenadine liqueur until stiff peaks form. Spread over filling. Top with reserved strawberries.