** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Bake pie shell according to directions for empty baked crust.
3. Cool.Chop one cup of strawberries.Combine sugar and cornstarch in a 2 qt.
4. saucepan.Stir in water gradually until smooth.
5. add chopped strawberries.Cook,stirring constantly,until mixture thickens and boils.
6. Remove from heat.Stir in food coloring.Cool in refrigerator 1/2 hour.
7. Pour 3/4 of the syrup into prepared pie crust.
8. Stand up remaining strawberries in pie crust,reserving 1/4 cup (about 3 large strawberries) for garnish.
9. Pour remaining syrup over strawberries Chill until firm,about 3 hours.
10. To serve,top each slice with Whipped Topping and a slice of reserved strawberry.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Strawberry, Corn, Food Color, Natural Sweeteners allergies.
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