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1
Preheat oven to 350u00b0.
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2
To prepare crust, place wafers in a food processor, and process until finely ground.
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3
Add butter, 2 tablespoons sugar, and orange rind, and pulse 10 times or just until wafers are moist.
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4
Press into bottom and up sides of a 9-inch pie plate coated with cooking spray.
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5
Bake at 350u00b0 for 15 minutes; cool on a wire rack.
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6
To prepare filling, mash 2 cups strawberries with a potato masher.
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7
Combine mashed strawberries and water in a small saucepan; bring to a boil, and cook 5 minutes, stirring occasionally.
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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).
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9
Discard pulp.
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10
Combine 2/3 cup sugar and cornstarch in a pan; add strawberry liquid, stirring well with a whisk.
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11
Bring to a boil; cook 1 minute, stirring constantly.
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12
Reduce heat, and cook 2 minutes. Remove from heat; stir in lemon juice.
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13
Arrange a layer of small strawberries, stem sides down, in the crust.
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14
Spoon about one-third of sauce over the strawberries.
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15
Arrange the remaining strawberries on top, and spoon the remaining sauce over the strawberries.
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16
Chill for at least 3 hours.
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17
Serve with whipped topping.
