strawberry ice box pie

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½ cup (1 stick) unsalted butter, melted

2 cups vanilla wafer crumbs

5 cups fresh strawberries, sliced in halves

¾ cup sugar

¼ cup cornstarch

1 teaspoon vanilla extract

1½ cups heavy cream

1½ teaspoons sugar

1½ teaspoons vanilla extract  

1. To make the crust: In a medium-size bowl, combine the butter and vanilla wafer crumbs. Press firmly into a lightly buttered 9-inch pie dish. Cover tightly with plastic wrap, and place in the freezer for 1 hour.
2. To make the filling: Mash 2 cups of the strawberries and place in a medium-size saucepan. Add the sugar and cornstarch, and stir constantly over medium heat, until the mixture is the consistency of fruit preserves, 10 to 15 minutes.
3. Reduce the heat to low, and continue cooking for 2 more minutes, until the mixture thickens slightly. Remove from the heat and stir in the vanilla. Transfer to a glass measuring cup and allow to cool to room temperature, about 15 minutes. Stir in the remaining berries and spread the filling evenly in the prepared crust. Cover with plastic wrap and chill the pie in the refrigerator for at least 4 hours and up to 8 hours.
4. To make the whipped cream topping: Place all the ingredients in a medium-size bowl and whip with an egg beater or a whisk, until soft peaks form.
5. Spread the whipped cream topping over the filling, or pipe decoratively, right before serving.

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  enjoy!