CRUST:

• 50 vanilla wafers
• 1/4 cup (1/2 stick) butter, (melted)
• 2 tablespoons granulated white sugar
• 1 teaspoon grated orange zest

STRAWBERRY FILLING:

• 2 cups halved ripe strawberries ((washed and hulled))
• 1/2 cup water
• 1/2 cup granulated white sugar
• 2 tablespoons cornstarch
• 3/4 teaspoon freshly squeezed lemon juice
• 6 cups halved small ripe strawberries ((washed and hulled))
• 1/2 cup heavy whipping cream, (whipped)

MAKE THE CRUST:

1. Preheat oven to 350 degrees F. Process the wafers in a food processor until finely ground. Add the butter, sugar and orange zest and pulse just until combined. Pat the crumb mixture over the bottom and up the side of a greased 9-inch pie plate. Bake for 15 minutes. Cool on a wire rack.

MAKE THE FILLING:

1. Mash 2 cups of strawberries in a saucepan, using a potato masher. Stir in the water. Bring to a boil and cook for 5 minutes, stirring occasionally. Press the strawberry mixture through a sieve into a bowl, discarding the solids and reserving 1 cup of the liquid. Add additional water if needed to measure 1 cup.

2. Combine the sugar and cornstarch in a saucepan and mix well. Stir in the reserved liquid. Bring to a boil and boil for 1 minute, stirring constantly. Reduce heat and cook 2 minutes, stirring frequently. Stir in the lemon juice.

3. Arrange just enough of the 6 cups of strawberries to form 1 layer over the baked crust. Spoon about 1/3 of the sauce over the strawberries and top with remaining strawberries and remaining sauce. Chill for 3 hours or longer. Serve with the whipped cream.