FRESH STRAWBERRY PIE by TwT

[beemaster]

FRESH STRAWBERRY PIE
Crust:
50 reduced-calorie vanilla wafers
1/4 cup butter or stick margarine, melted
2 tablespoons sugar
1 teaspoon grated orange rind
Cooking spray
Filling:
2 cups ripe strawberries
1/2 cup water
2/3 cup sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
6 cups small ripe strawberries
1/2 cup frozen reduced-calorie whipped topping, thawed and divided
Preheat oven to 350º. 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 350º 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 1/3 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. Yield: 8 servings.