1 Pet-Ritz deep dish pie crust shell
1 qt. fresh strawberries, washed and hulled
1 c. sugar
1/4 c. cornstarch
1 c. water
Few drops red food coloring
1 container LaCreme whipped topping, any size

Preheat oven to 400 degrees. Bake pie shell according to directions for empty baked crust. Cool.

Chop 1 cup of strawberries. Combine sugar and cornstarch in a 2-quart saucepan. Stir in water gradually until smooth. Add chopped strawberries. Cook, stirring constantly until mixture thickens and boils. Remove from heat. Stir in food coloring. Cool in refrigerator 1/2 hour.

Pour 3/4 of the syrup mixture into prepared pie crust. Stand up remaining strawberries in pie crust, reserving 1/4 cup (about 3 large strawberries) for garnish. Pour remaining syrup over strawberries. Chill until firm, about 3 hours. To serve, top each slice with LaCreme and slice of reserved strawberry.