Ribbon Strawberry Pie

  • on August 10, 2008
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Ingrients & Directions

1 ea Deep dish pie crust shell 1 qt Fresh strawberries,hulled
1 c Sugar 1/4 c Cornstarch
1 c Water 1 x Few drops red food coloring
1 pk Whipped topping,any size

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 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

6 servings

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