Betty S. Auger
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 3 to 4 pints strawberries
• 1 1/3 cup sugar
• 1/3 cup water
• 1/3 cup cornstarch
• 1/2 cup water
• 1/8 tsp salt
• 1 Tbsp plain gelatin
• 5 tsp red food coloring
• 8 oz Cool Whip®
• 1 crust, baked

Wash and remove stems from fresh strawberries. Cut in half, saving 3 pretty halves to decorate top of pie. Bake crust and cool before to rising. In a saucepan combine 1 1/3 cup sugar and 1/3 cup water and bring to a boil. Mix 1/3 cup cornstarch and 1/2 water and add to sugar mixture stirring and cooking until thick and transparent. Combine salt, gelatin, and food coloring and add to thickened mixture; cool.

Place strawberries in a a cooled baked crust. Pour cooled topping over strawberries. Top with Cool Whip and decorate with strawberry halves and mint, if desired.

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