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Add a photoServings: 6
Ingredients
- 1 Pet-Ritz deep dish pie crust shell
- 1 quart. fresh strawberries, washed and hulled
- 1 c. sugar
- 1/4 c. cornstarch
- 1 c. water
- Few drops red food coloring
- 1 container LaCreme whipped topping, any size
Directions
- Preheat oven to 400 degrees. Bake pie shell according to directions for empty baked crust. Cold.
- Chop 1 c. of strawberries. Combine sugar and cornstarch in a 2-qt saucepan. Stir in water gradually till smooth. Add in minced strawberries. Cook, stirring constantly till mix thickens and boils. Remove from heat. Stir in food coloring. Cold in refrigerator 1/2 hour.
- Pour 3/4 of the syrup mix into prepared pie crust. Stand up remaining strawberries in pie crust, reserving 1/4 c. (about 3 large strawberries) for garnish. Pour remaining syrup over strawberries. Refrigeratetill hard, about 3 hrs. To serve, top each slice with LaCreme and slice of reserved strawberry.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 211g | |
| Recipe makes 6 servings | |
| Calories 350 | |
| Calories from Fat 90 | 26% |
| Total Fat 10.01g | 13% |
| Saturated Fat 3.68g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 159mg | 7% |
| Potassium 174mg | 5% |
| Total Carbs 65.02g | 17% |
| Dietary Fiber 2.6g | 9% |
| Sugars 37.96g | 25% |
| Protein 1.79g | 3% |
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