Fresh Strawberry Pie

Ingredients

• 2 tablespoons cornstarch 
• 1 tablespoon juice of lemon fresh
• 1 teaspoon orange rind grated
• 0.3 cup stick margarine melted
• 2 cups strawberries ripe
• 6 cups strawberries ripe
• 0.7 cup sugar 
• 2 tablespoons sugar 
• 50  vanilla wafers reduced-calorie
• 0.5 cup water 
• 0.5 cup non-dairy whipped topping frozen divided thawed reduced-calorie

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• oven
• whisk
• wire rack
• sieve
• potato masher

Directions

1. Preheat oven to 35
2. To prepare crust, place wafers in a food processor, and process until finely ground.
3. 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.
4. Bake at 350 for 15 minutes; cool on a wire rack.
5. To prepare filling, mash 2 cups strawberries with a potato masher.
6. 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.
7. 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.
8. Remove from heat; stir in lemon juice.
9. 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.
10. Serve with whipped topping.