1pie crust,baked (refrigerated, frozen, or homemade)
5cupsstrawberries,divided
1cupsugar
3Tablespooncornstarch
Whipped Cream:
1cupheavy whipping cream
2Tablespoonsugar
Instructions
Begin by hulling and slicing 4 cups of strawberries. Hull and halve the remaining cup of strawberries and set aside.
Layer 2 cups of the sliced strawberries on the bottom of the baked pie crust.
Mash the remaining 2 cups of sliced strawberries, or pulse in the blender until a mashed consistency is reached. Combine the mashed strawberries with the sugar and cornstarch in a small sauce pan, and bring to a boil. Reduce heat, stirring constantly until mixture is thickened, for about 3 minutes. Remove from heat and allow to cool for about 15 minutes.
Pour the strawberry filling over the top of the pie, spreading evenly. Top with halved strawberries and chill in the refrigerator for at least 2 hours.
To make the whipped cream, combine the heavy whipping cream and sugar in a large mixing bowl and beat over medium speed until fluffy. Serve over the top of each slice of pie and enjoy!
Notes
*If using a metal bowl to make the whipped cream, chilling it in the refrigerator for about 10 minutes before mixing helps to make the whipped cream come together better.Adapted from: Taste of Home