2 pts. fresh strawberries
3 tbsp. cornstarch
1 c. sugar
Pastry of a 1-crust, 9-inch pie, baked
2 c. non-dairy whipped topping (real whipped cream may be used if your waist can take it!

Mash 1 pint strawberries. Combine cornstarch and sugar in saucepan; gradually add mashed strawberries. Cook, stirring constantly, until mixture is thickened. Cool. Place remaining strawberries in crust; cover with strawberry mixture. Chill until set. Top with whipped topping. Makes 6 to 8 servings.