1 baked pie shell
1 qt. fresh strawberries
1 c. sugar
3 tbsp. cornstarch
2 tbsp. white Karo syrup
1 c. water
1/2 sm. pkg. strawberry Jello

Combine sugar, cornstarch, Karo syrup, water and a dash of salt. Cook over medium heat until thick. Add Jello, cool to room temperature. Arrange strawberries in the pie shell and pour sauce over. Refrigerate until ready to serve. Top with whipped cream or Cool Whip.