- 1 1/3 cups finely crushed vanilla wafers(about 42 wafers)
- 2 TBLS. sugar
- 1 1/2 teaspoons Mexican vanilla
- 5 TBLS. unsalted butter, melted
- 8 cups of hulled strawberries, divided(small ones work better)
- 2 TBLS. water
- 2/3 cup sugar
- 2 TBLS. cornstarch
- 1 TBLS. lemon juice
- 1/2 pint whipping cream, whipped
Preheat oven to 350 degrees. Combine cookie crumbs, sugar, 1/2 teaspoon vanilla and the melted butter; Press into a 9 inch pie pan. Bake 10 minutes or until set and barely beginning to brown. Cool the crust.
Slice 2 cups strawberries. Combine with 2 TBLS. water in a saucepan. Bring to a boil while mashing strawberries. Cook about 2 minutes. Push thru a sieve with a spoon. Discard solids that remain. Measure juice and water to equal 1 cup.
Combine sugar and cornstarch in a saucepan. Gradually whisk in strawberry juice and lemon juice. Cook over medium heat until thickened. Boil 1 minute. Remove from heat and stir in remaining vanilla. Place 1/3 of the berries in pie shell; drizzle with 1/3 of the glaze. Repeat twice. Chill 2 hours or until set. Serve whith whipped cream. Serves 6-8. Wonderful on a hot summer's evening!