Recipe - Ribbon Strawberry Pie

1 Deep dish pie crust shell
1 qt Fresh strawberries,hulled
1 cup Sugar
One fourth cup Cornstarch
1 cup Water
Few drops red food coloring
1 pack 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 Three fourths of the syrup into prepared pie crust. Stand up remaining
strawberries in pie crust,reserving One fourth 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini