Make sure you’ve baked the crust and given it time to cool.
Puree 1 cup of strawberries in a food processor until smooth. Place the remaining strawberries (either whole or sliced) into a large bowl. Set aside.
Transfer the pureed strawberries to a large saucepan over low heat, and add the sugar, water, and cornstarch. Stir to combine, and bring the mixture to a boil. Continue to stir for about a minute, then remove from heat. Let the mixture cool until it’s warm, not hot, about an hour.
After the mixture has cooled, carefully pour it over the strawberries in the bowl. Stir to ensure the strawberries are evenly coated then transfer to the baked pie shell. Return the pie to the refrigerator to set, about 4 hours. Serve with fresh whipped cream.
The calories listed are an approximation based on the ingredients and a serving size of one (1) slice of the pie, topped with two (2) tablespoons of whipped topping (when the pie has been cut into eight ((8)) equal sized slices). Actual calories will vary. The dessert can be stored in your fridge for up to three (3) days.Notes: The 8 cups of strawberries after the tops have been cut off and they’ve been hulled.