- 2 T cornstarch
- 1 c sugar
- 1 c water
- 1/2 pkg strawberry gelatin
- 9 ” pie shell, baked & cooled
- chipped topping
In a medium saucepan, mix sugar, cornstarch, and water until creamy. Cook over medium to medium-high heat until the mixture is smooth.
becomes thick 3-5 min. When this mixture becomes thick, remove from heat and add gelatin.
Stir until it is dissolved. Wash and cut the strawberries into quarters, or smaller depending on their size.
Mix the strawberries with the jelly mixture and place them in the tart crust. Refrigerate 2 to 3 hours. Serve with plenty of whipped cream.