Ribbon Strawberry Pie

Directions

Preheat oven to 400℉ (200℃).

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.