Bake the pie shell according to the package directions; let cool. In a medium-sized saucepan, cook 1 pint strawberries and the sugar over medium heat until the sugar dissolves, crushing the strawberries with the back of a spoon. In a small bowl, whisk together the cornstarch and water until the cornstarch is dissolved, then add to the strawberry mixture. Cook for 5 to 6 minutes, or until the mixture has thickened, stirring frequently. Remove from the heat, add the food color, and mix until well blended; allow to cool completely. In a large bowl, combine the remaining strawberries and the cooled strawberry mixture until the whole strawberries are well coated. Spoon into the pie shell, cover loosely, and chill for at least 2 hours, or until ready to serve. NOTE: I like to top slices of this with dollops of fresh whipped cream. Mmm! Recipe by: MR FOOD Posted to MC-Recipe Digest V1 #1037 by Meg Antczak
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|Serving Size: 1 Serving (87g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.5mg||0 %|
|Potassium 1.7mg||0 %|
|Total Carbohydrate 76.8g||23 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 76.8g|
|Protein 0g||0 %|
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Calories per serving: 298
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