Ribbon Strawberry Pie
Yield
1 piePrep
20 minCook
40 minReady
4 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
deep dish shell |
|
| 1 | quart |
strawberries
fresh, hulled |
*
|
| 1 | cup |
sugar
|
|
| ¼ | cup |
cornstarch
|
|
| 1 | cup |
water
|
|
| 1 | x |
food coloring
red |
*
|
| 1 | package |
whipped topping, prepared
any size |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
deep dish shell |
|
| 0.9 | l |
strawberries
fresh, hulled |
*
|
| 237 | ml |
sugar
|
|
| 59 | ml |
cornstarch
|
|
| 237 | ml |
water
|
|
| 1 | x |
food coloring
red |
*
|
| 1 | package |
whipped topping, prepared
any size |
*
|
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.
