This is an awesome pie served at a local restaurant. A few year ago I became addicted to this pie and had to go every week to buy some. I went so many times they actually told me the ingredients in the pie. I made it a few times and realized I had to stop. Usually I don't care for sweets but this pie is different and not sugary. I am getting the hankering to make it again though. I don't know if the restaurant still serves this dish but I have never seen it anywhere else. I tried to google it with out success so I'm going to put it together my way and call it Jewel's. Try it, I think you will love it.
1Bake Pie Shell according to package directions (you will prick bottom) and cool to room temperature.
2Wash, drain and hull strawberries, cut into one- half; set aside. (Make sure strawberries are ripe and sweet tasting.)
3Have a medium size glass mixing bowl chilled. Pour whipping cream and powdered sugar in bowl. Beat on medium speed until stiff peaks form. Fold Whipped topping into prepared, cold pie crust.
4Take strawberry halves and begin poking them into whipped cream filling. Starting at bottom and finishing at the top. Space evenly about every 3 inches (pointed end stuck straight into filling about 2/3 way). Let strawberry halves cover the entire pie filling. (not lying down but pointed in an upright position).
5Sprinkle the slivered almonds evenly over pie. Take the honey and gently drizzle with a very thin stream over pie filling.
6Chill pie for one hour then cut into serving sizes. Add more honey if desired. Put 2 sprigs of mint in top of pie with one whole strawberry in the center, buried 1/2 depth into filling for color.