This picnic-perfect pie is bursting with strawberries. Mix it up by replacing up to 2 cups of the sliced strawberries with whole fresh blueberries or raspberries, too.
Heat oven to 350 degrees F. Combine Nilla wafers and sugar in a food processor. Pulse until fine crumbs are formed. Transfer to a bowl and add melted butter; stir together until all crumbs are moistened. Press crumbs into bottom and up side of a 9-inch pie plate. Bake crust at 350 degrees F for 14 minutes or until crust is lightly browned. Place on wire rack and cool completely.
In medium-size saucepan, combine 2/3 cup of the sugar, juice, 2 cups strawberries and cornstarch. Gently mash berries with a potato masher. Bring to a boil over medium-high heat and cook 2 minutes or until clear and thickened. Remove from heat and let cool slightly. Stir in remaining strawberries, reserving several for garnish. Pour into cooled crust and refrigerate at least 4 hours.
In large bowl, beat together heavy cream and 2 tablespoons sugar until soft peaks form. Spread whipped cream over pie, leaving a 1-inch border around edges. Garnish with reserved berries and serve.