Make the crust: Combine vanilla wafer crumbs, sugar, and melted butter. Grease your pie pan with butter and press the crumbs into the bottom and up the sides of the pan. Set aside in the refrigerator while you prepare the pie.

Make the filling: In a small microwaveable bowl, sprinkle gelatin over cold water. Set aside for about 5 minutes. In a sauce pan, add champagne, cornstarch and sugar. Heat on medium-high until champagne is hot and just starting to simmer around the edges. Be sure to avoid boiling.

Heat gelatin for about 10 seconds in the microwave, until melted, then whisk gelatin into champagne until smooth. Remove from heat. Pour the mixture into a bowl, then place in the fridge to cool and begin to thicken for about 15-20 minutes.

In a separate bowl, whip heavy whipping cream until it starts to thicken. Add powdered sugar and whip until stiff peaks form. Fold the mascarpone cheese into the whipped cream.

Your champagne mixture should now be thickened and jiggly, but not firm. Mix the cooled champagne mixture into mascarpone cheese mixture until combined. Pour into your chilled crust, and spread evenly. Layer sliced strawberries onto the filling in your desired pattern.

Make the glaze: Combine champagne, cornstarch and sugar in a small microwavable bowl. Microwave in 10 second increments until thickened, about 30-40 seconds. The mixture should get noticeably thicker. Then brush your glaze onto the strawberries with a pastry brush.

Refrigerate the pie until firm, about 3-4 hours. Now take that leftover champagne and treat yourself to a celebratory glass.