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 La Creme Whipped Topping, any size

Preheat oven to 400 degrees F. Bake pie shell according to directions for empty baked crust. Chop one 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 La Creme and slice of reserved strawberry.