Strawberry Lemonade Pie

1. For the crust: Preheat oven to 350ºF with a rack in the middle position. In a food processor, process the toasted almonds until finely ground. Transfer to a medium bowl. Using a fork, toss the almonds with the sugar and butter until combined. Press the mixture into a 9-inch glass pie plate, making sure it’s evenly distributed up the sides of the pan. Bake crust for 12-14 minutes until fragrant. Let cool completely on a wire rack.

2. For the filling: Purée the strawberries and sugar until smooth. Set aside.

3. Reduce oven temperature to 325ºF. In a large bowl, whisk together the 3 egg yolks and 1 whole egg until slightly thickened. Whisk in the condensed milk, then the lemon juice and zest.

4. In the bowl of a stand mixer or a medium clean bowl, beat the 3 egg whites until stiff peaks form.

5. Using a rubber spatula, fold 1/3 of the whites into the lemon mixture. Gently fold in the remaining whites. Pour the filling into the cooled crust. Drizzle the strawberry purée over the lemon filling, then lightly drag a thin knife through the filling to swirl colors together.

6. Bake pie for 13-15 minutes until barely set. Let pit cool completely on a wire rack. Cover with plastic wrap and chill in the refrigerator overnight before serving. Pie should keep, covered and refrigerated, for 2 days.

Filling recipe adapted from Food & Wine.