¼tspcoarse Kosher salt(if using table salt, use half the amount)
¼cupgood-quality strawberry jam or preserves
1envelope (1/4 oz)unflavored powdered gelatin
1cupcold heavy whipping cream
Preheat the oven to 325 F, and lightly grease a deep-dish pie pan with non-stick baking spray.
In a bowl, combine the crushed graham crackers, pretzels, almond flour, brown sugar and salt. Add the melted butter and stir until evenly moistened.
Dump the crumbs into the pie pan, and firmly press them against the bottom and up the sides of the pan.
Bake the crust for 10 minutes, then set aside to cool slightly.
Wash and hull the strawberries, then dry them on a paper towel.
Cut 1 1/2 pounds of the strawberries in half (or quarters, if they're big), and arrange them in the baked crust.
Take the remaining 1/2 pound strawberries and blend them into a liquid in either a blender or a food processor.
In a saucepan, combine the pureed strawberries with the sugar, jam, lemon juice, vanilla and butter. Bring to a boil and whisk until the sugar is dissolved. Remove from the heat and whisk in the powdered gelatin until smooth.Pour the mixture back into the blender (or use an immersion blender), to blend for a few seconds until smooth, and there are no chunks of fruit or jam, or lumps of undissolved gelatin.
Immediately pour the hot liquid over the fresh strawberries in the pie pan, letting it glaze over all the berries and settle down into all the gaps.
Refrigerate the pie for 3-4 hours until chilled and set.
To make the whipped cream, use an electric mixer (or a whisk, if you're strong), and whip the cold heavy whipping cream and vanilla until thick. Add the powdered sugar and whip until soft peaks form that hold their shape.
Serve slices of the pie with the whipped cream.
Cover the leftover pie loosely with plastic wrap and refrigerate for up to 2 days.