Ribbon strawberry pie
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Deep Dish Pie Crust Shell |
| 1 | quart | Fresh strawberries,hulled |
| 1 | cup | Sugar |
| ¼ | cup | Cornstarch |
| 1 | cup | Water |
| 1 | x | Few drops red food coloring |
| 1 | pack | Whipped Topping,any size |
Directions
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 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 ½ hour.Pour ¾ of the syrup into prepared pie crust. Stand up remaining strawberries in pie crust,reserving ¼ 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.