1 (9 inch) pie crust
Baked and cool
1 c. water
1 c. sugar
3 tbsp. cornstarch
2 tbsp. white syrup
3 tbsp. strawberry Jello
1 qt. fresh strawberries

Mix sugar and cornstarch; add water. Gradually add syrup and cook until thick and clear. Add Jello and stir until dissolved. Cool. Place fresh strawberries neatly in shell and pour cooled filling over them. Serve with whipped cream.