2 tbsp. cornstarch
2 tbsp. lemon juice
1 c. water
2/3 c. fructose
1 graham cracker crust

Cook until thick, about 10 minutes. Remove from heat. Add red cake coloring; let cool. Spread strawberries as thick as possible, only 1 layer. Pour cooked mixture over strawberries. Refrigerate. Serve with Cool Whip. Use frozen whole strawberries when fresh is not available.

GRAHAM CRACKER PIE CRUST:

14 Nabisco graham wafers, plain 2 1/2 inch
4 tbsp. butter

Crush wafers in plastic bag. Melt butter and combine with crumbs. Press evenly into 8 inch pie plate. Chill well before filling.