Strawberry Pie

• Crust
• vanilla wafers50
• butter, melted↗1⁄4 cup
• sugar↗2 tablespoons
• orange zest↗2 teaspoons
• Filling
• ripe strawberries↗2 cups
• water↗1⁄2 cup
• sugar↗2⁄3 cup
• cornstarch↗2 tablespoons
• fresh lemon juice↗1 tablespoon
• small ripe strawberries↗6 cups
• frozen whipped topping, thawed and divided1⁄2 cup

Step-by-step instructions

1. 1

   Preheat oven to 350°.

2. 2

   To prepare crust, place wafers in a food processor, and process until finely ground.

3. 3

   Add butter, 2 tablespoons sugar, and orange rind, and pulse 10 times or just until wafers are moist.

4. 4

   Press into bottom and up sides of a 9-inch pie plate coated with cooking spray.

5. 5

   Bake at 350° for 15 minutes; cool on a wire rack.

6. 6

   To prepare filling, mash 2 cups strawberries with a potato masher.

7. 7

   Combine mashed strawberries and water in a small saucepan; bring to a boil, and cook 5 minutes, stirring occasionally.

8. 8

   Press the strawberry mixture through a sieve into a bowl, and reserve 1 cup strawberry liquid (add enough water to measure 1 cup, if necessary).

9. 9

   Discard pulp.

10. 10

    Combine 2/3 cup sugar and cornstarch in a pan; add strawberry liquid, stirring well with a whisk.

11. 11

    Bring to a boil; cook 1 minute, stirring constantly.

12. 12

    Reduce heat, and cook 2 minutes. Remove from heat; stir in lemon juice.

13. 13

    Arrange a layer of small strawberries, stem sides down, in the crust.

14. 14

    Spoon about one-third of sauce over the strawberries.

15. 15

    Arrange the remaining strawberries on top, and spoon the remaining sauce over the strawberries.

16. 16

    Chill for at least 3 hours.

17. 17

    Serve with whipped topping.