- 1 cup plus 3 pints fresh strawberries, divided
- 1 pastry shell (9 inches), baked
- 2/3 cup sugar
- 1/2 cup water
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 2 to 3 drops red food coloring, optional
- 1/2 cup reduced-fat whipped topping
- With a fork, mash 1 cup strawberries; set aside. Arrange remaining berries in pastry shell.
- In a saucepan, combine sugar and water; cook and stir until sugar is dissolved. Add mashed strawberries and bring to a boil. Combine cornstarch and cold water until smooth. Gradually stir into strawberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in food coloring if desired.
- Cool for 15-20 minutes, stirring occasionally. Spoon over berries in pastry. Refrigerate for at least 2 hours. Garnish with whipped topping. Yield: 8 servings.
Originally published as Fresh Strawberry Pie in Light & Tasty April/May 2004, p16
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Fresh Strawberry Pie with Whipped Cream
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Reviewed Jun. 23, 2013
"I've made this recipe many times and always get rave reviews. It's quite easy for a quick fresh strawberry pie!"
Reviewed Apr. 12, 2008