“There's no better way to celebrate springtime than with a big ole slice of fresh, sweet strawberry pie.”

Ingredients Nutrition


  1. Preheat oven to 350°.
  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.
  4. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray.
  5. Bake at 350° for 15 minutes; cool on a wire rack.
  6. To prepare filling, mash 2 cups strawberries with a potato masher.
  7. Combine mashed strawberries and water in a small saucepan; bring to a boil, and cook 5 minutes, stirring occasionally.
  8. 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).
  9. Discard pulp.
  10. Combine 2/3 cup sugar and cornstarch in a pan; add strawberry liquid, stirring well with a whisk.
  11. Bring to a boil; cook 1 minute, stirring constantly.
  12. Reduce heat, and cook 2 minutes. Remove from heat; stir in lemon juice.
  13. Arrange a layer of small strawberries, stem sides down, in the crust.
  14. Spoon about one-third of sauce over the strawberries.
  15. Arrange the remaining strawberries on top, and spoon the remaining sauce over the strawberries.
  16. Chill for at least 3 hours.
  17. Serve with whipped topping.

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