Ingredients
8
8 servings
- •2 pounds fresh strawberries
- •¾ cup white sugar
- •¾ cup water
- •2 tablespoons cornstarch
- •1 tablespoon lemon juice
- •1 (9 inch) deep-dish graham cracker pie crust
- •1 (8 ounce) tub whipped topping (such as Cool Whip®)
Instructions
- Slice 3/4 of the strawberries and place in a bowl.
- Puree remaining strawberries in a food processor until smooth and transfer to a saucepan over medium heat. Add sugar, water, cornstarch, and lemon juice and bring to a boil, stirring often, about 5 minutes. Stir continuously until as thick as jam, about 5 minutes more. Pour mixture over sliced strawberries in the bowl and stir to combine filling.
- Pour filling into pie shell and refrigerate until set, about 3 hours. Slice and serve with a dollop of whipped topping.
Nutritional Facts
Per 8 servings
- Calories: 312
- Carbohydrate: 58g
- Fat: 8g
- Fiber: 3g
- Protein: 2g
- Sugar: 39g
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