1 qt. fresh strawberries washed and hulled
1 cup sugar
1/4 cup cornstarch
1 cup water
few drops red food coloring
1 container La Creme whipped topping (any size)
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| BLUE RIBBON STRAWBERRY PIE | |||
| 1 Pet Ritz deep dish pie crust shell 1 qt. fresh strawberries washed and hulled 1 cup sugar 1/4 cup cornstarch 1 cup water few drops red food coloring 1 container La Creme whipped topping (any size) |
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| Preheat oven to 400. Bake pie shell according to directions for empty baked crust. Cool. Chop one cup of strawberries. Combine sugar and cornstarch in a 2-qt. 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 syrup mixture 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 La Creme and slice of reserved strawberry. | |||