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RIBBON STRAWBERRY PIE

Category:    Pies, Desserts
Yield:6 servings
 
      1 ea Deep Dish Pie Crust Shell           1 c  Water
      1 qt Fresh strawberries,hulled           1 x  Few drops red food coloring
      1 c  Sugar                               1 pk Whipped Topping,any size
    1/4 c  Cornstarch                     
 
  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 3/4 of the syrup into prepared pie crust. Stand up remaining
  strawberries in pie crust,reserving 1/4 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.
 

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