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Strawberry Icebox Pie

Crust:

1 (12-ounce) box vanilla wafers, finely crushed
1/4 cup butter (not margarine) melted

 

Filling:
1/2 cup butter (not margarine)
1 1/2 cups sugar
2 large eggs
1 quart fresh strawberries, stemmed and quartered
1 pint (2 cups) heavy whipping cream, whipped

Additional strawberries for garnish (optional)

1. For the crust: Combine the crushed vanilla wafers and melted butter, mixing well. Reserve 1/3 of the crumb mixture and press remaining 2/3 into an ungreased 9-inch deep dish pie plate. Chill until ready to use.
2. For the filling: In a mixing bowl, using an electric mixer on medium-high speed, cream together the butter and sugar until light and fluffy. Add the eggs and beat until well blended. Stir in the strawberries and then gently fold in whipped cream. Pour mixture into prepared crust. Top with the reserved crumb mixture. Refrigerate for several hours or overnight before serving. Garnish with additional strawberries just before serving, if desired.

Makes one 9-inch pie.