Strawberry Pie

DIRECTIONS

• Preheat oven to 350°.
• To prepare crust, place wafers in a food processor, and process until finely ground.
• Add butter, 2 tablespoons sugar, and orange rind, and pulse 10 times or just until wafers are moist.
• Press into bottom and up sides of a 9-inch pie plate coated with cooking spray.
• Bake at 350° for 15 minutes; cool on a wire rack.
• To prepare filling, mash 2 cups strawberries with a potato masher.
• Combine mashed strawberries and water in a small saucepan; bring to a boil, and cook 5 minutes, stirring occasionally.
• 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).
• Discard pulp.
• Combine 2/3 cup sugar and cornstarch in a pan; add strawberry liquid, stirring well with a whisk.
• Bring to a boil; cook 1 minute, stirring constantly.
• Reduce heat, and cook 2 minutes. Remove from heat; stir in lemon juice.
• Arrange a layer of small strawberries, stem sides down, in the crust.
• Spoon about one-third of sauce over the strawberries.
• Arrange the remaining strawberries on top, and spoon the remaining sauce over the strawberries.
• Chill for at least 3 hours.
• Serve with whipped topping.