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• 1-1/4 cup sugar
• 1 tablespoon cornstarch
• 3 tablespoons fresh lemon juice
• 3-ounce package strawberry Jell-O
• 1 quart fresh strawberries, cleaned, hulled and sliced
• 1-1/2 cups water
• 1 baked 9-inch deep-dish, or regular 10-inch pie shell

In a medium saucepan, combine sugar and cornstarch. Add water and lemon juice. Over high heat, bring to a boil. Reduce heat, cook and stir until slightly thickened and clear, 4 to 5 minutes. Add Jell-O, and stir until dissolved. Allow to cool to room temperature.

Stir strawberries into gelatin mixture. Turn into a baked and cooled 9-inch deep-dish or regular 10-inch pie shell. Chill 4 to 6 hours or until set. Serve topped with whipped cream, if desired.

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Note: This a generous recipe, so a regular 9-inch pie shell may not accommodate it. To ensure complete success, use a deep-dish 9-inch shell, or a regular 10-inch shell instead.

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