Crust: MIX all ingredients. Press into 9-inch pie pan. Bake at 350°F for 8 minutes or until lightly browned. Filling: MASH (or puree) enough strawberries to equal 1 cup; add 1/3 cup water. Combine sugar and corn starch in small saucepan. Stir in mashed strawberries. COOK over medium heat, stirring constantly until mixture thickens and comes to a full boil (15 to 20 minutes). Boil 1 minute; remove from heat. Stir in almond extract and salt. Cool 10 minutes. FILL cooled crust with remaining whole strawberries; pour cooked strawberry mixture over berries. Refrigerate at least 3 hours. Garnish with whipped cream, if desired. Recipe Note: A baked 9-inch pie crust may be substituted for the cookie crust.
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