Instructions
MAKE THE CRUST:
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:
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.
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.
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.
Nutrition
Serving: 1serving, Calories: 337kcal, Carbohydrates: 48g, Protein: 2g, Fat: 16g, Saturated Fat: 8g, Cholesterol: 35mg, Sodium: 164mg, Potassium: 253mg, Fiber: 3g, Sugar: 30g, Vitamin A: 410IU, Vitamin C: 85.2mg, Calcium: 34mg, Iron: 0.6mg
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