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1
Combine 1 quart strawberries and 1/2 cup sugar in the bowl of a food processor fitted with the metal blade; process until smooth, about 3 minutes; you should have 3 cups puree.
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2
Transfer half to a large heatproof mixing bowl; sprinkle the gelatin over the top; let soften, about 5 minutes.
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3
In a heatproof bowl of an electric mixer, combine the egg whites with the cream of tartar and 1/2 cup sugar.
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4
Place the bowl over a saucepan of simmering water, and whisk until the mixture is hot to the touch and the sugar is dissolved, about 2 minutes.
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5
Attach the bowl to the mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 2 minutes.
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6
Place the gelatin mixture over the pan of simmering water, stirring occasionally, until the gelatin dissolves, about 5 minutes; remove from heat.
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7
Gradually whisk in the remaining puree; whisk in the lemon juice.
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8
In a small bowl, whisk the creme fraiche until soft peaks form; whisk into the puree mixture.
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9
Whisk in one-third of the egg whites to lighten; fold in the remaining whites just until they are combined (do not overmix).
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10
Divide among the crusts; refrigerate, covered with plastic, until the mixture is set, at least 4 hours or overnight.
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11
Thinly slice the remaining pint strawberries.
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12
Place in a small bowl, and sprinkle with the remaining 2 tablespoons sugar.
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13
Let stand at room temperature until the juices are running, at least 30 minutes and up to 2 hours.
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14
Serve the pie, cut into wedges and garnished with sliced strawberries.
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15
Preheat the oven to 350F.
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16
Place the cookies in the bowl of a food processor fitted with the metal blade, and process until fine crumbs form.
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17
Add about 3/4 cup almonds with the sugar and salt; process until fine crumbs form.
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18
Add the butter, and process until the mixture comes together.
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19
Coarsely chop the remaining almonds, and stir into the crust mixture.
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20
Press into the bottom and sides of 2 8-inch pie plates to form a crust, and bake until they are just turning golden, about 10 minutes.
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21
Transfer to a wire rack to cool completely.
