1 Deep dish pie crust shell 1 c Sugar 1 c Water 1 pkg. Whipped topping,any size 1 quart Fresh strawberries,hulled 1/4 c Cornstarch Few drops red food coloring
Preheat oven to 400 degrees. Bake pie shell according to directions for empty baked crust.Cool. Chop one cup of strawberries. Combine sugar and cornstarch in a 2 quart. saucepan. Stir in water gradually until smooth. Add chopped strawberries. Cook, stirring constantly, until mixture thickens and boils. Remove from heat. Stir in food coloring. Cool in refrigerator 1/2 hour. Pour 3/4 of the syrup into prepared pie crust. Stand up remaining strawberries in pie crust, reserving 1/4 cup (about 3 large strawberries) for garnish. Pour remaining syrup over strawberries Chill until firm, about 3 hours.To serve, top each slice with Whipped Topping and a slice of reserved strawberry.