FOURTH OF JULY STRAWBERRY PIE
Chocolate Cookie Crust
25-30 chocolate cookie wafers (I use Nabisco Famous Chocolate Wafers), 4 Tbsp sweet butter, melted and cooled. Heat oven to 350°F. Whirl cookies in food processor until crumbs are fine. Put in medium bowl, add melted butter, and mix until combined. Press crumb mixture into a 9-inch pie plate evenly and firmly on bottom and up sides. Bake at 350 for 10 to 15 minutes. Cool (on wire rack) before filling.
Filling & Topping
Mash 2 cups of strawberries (chunky not macerated) (put aside a cup of sliced strawberries). Place strawberries in small saucepan. Add sugar (to taste-depends on strawberries-about 1/4-1/2 cup), 1/4 cup corn starch, dash of salt, 1 tsp vanilla or 1 Tbsp lemon juice (or both). Bring to simmer until thickened. Cool completely. Add rest of strawberries (cut up or sliced) and put in baked cooled Chocolate Cookie Crust. Put in fridge for 2 hours to set. Top with whipped cream, big whole strawberries, and blueberries!
Happy Independence Day!