1

To make the crust: Preheat oven to 350 degrees F. Process wafers in a food processor until finely ground. Add 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" pie plate. Bake for 15 minutes. Cool on a wire rack.

2

To 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.

3

Combine sugar and cornstarch in a saucepan and mix well. Stir in reserved liquid. Bring to a boil and boil for 1 minute, stirring constantly. Reduce heat and cook 2 minutes, stirring frequently. Stir in lemon juice.

4

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.