Bake the piecrust according to package directions and set aside to cool. Add sugar, water, syrup, cornstarch and salt to a saucepan. Bring this mixture to a boil and continue to heat for 2-3 minutes while stirring constantly. Remove saucepan from the heat and add 3 Tablespoons of the strawberry jello mixture and stir to combine. Let mixture cool and then add the sliced strawberries. Stir to coat the strawberries evenly.
Pour into the cooled piecrust and refrigerate for several hours before serving. Add whipping cream if desired.
- 1 cup of sugar
- 1 cup of water
- 1 Tablespoon of Karo syrup
- 2 Tablespoons of cornstarch
- ½ teaspoon of salt
- 1 lb. of strawberries, sliced 9-inch piecrust, baked whipping cream, optional
- 4oz. box of Strawberry Jello