A luscious yet easy warm-weather dessert from Roberta Brown.
|1 cup sugar|
|3 Tbsp cornstarch|
|3 Tbsp light Karo syrup|
|1 cup water|
|3 Tbsp strawberry gelatin|
|3 drops red food coloring, if desired|
|2½ lbs or 1 1/2 to 2 qts hulled strawberries|
|(1) 8- or 9-inch baked pie crust|
|Sweetened whipped cream|
Combine sugar, cornstarch, syrup and water together in a saucepan. Bring to a boil and cook 1 minute until very thick. Gently stir in strawberry gelatin and food coloring. Cool to room temperature.
Slice berries or use whole. Lightly brush pie crust with a small amount of glaze. Alternately add strawberries and remaining glaze, ending with the glaze. Chill before serving. Top with whipped cream. Enjoy! Makes 6 to 8 servings
Makes 6 — 8 servings