Make sure you’ve baked the crust and given it time to cool.
1 9-inch pie crust
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.
1 cup granulated sugar, 1 cup water, 3 tablespoons cornstarch
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.
1 cup granulated sugar
Notes
The calories listed are an approximation based on the ingredients and a serving size of 1 slice of the pie, topped with 2 tablespoons of whipped topping (when the pie has been cut into 8 equal sized slices). Actual calories will vary.The dessert can be stored in your fridge for up to 3 days.Notes: 8 cups of strawberries after the tops have been cut off and they’ve been hulled.