Chilled Strawberry Pie
A little lemon-lime soda adds zest and zing to this luscious strawberry pie filling. Thickened with sugar and cornstarch it acts as a creamy base for the strawberries.
1 cup granulated sugar
1/4 cup cornstarch
1 cup lemon/lime soda
1/8 teaspoon red food coloring, optional
1 pint strawberries, rinsed, hulled and sliced
1 (9-inch) frozen pie crust, baked according to package instructions
1 (8-ounce) container nondairy whipped topping, thawed
- Combine sugar and cornstarch in a medium-sized, heavy saucepan; whisk in lemon/lime soda and cook over medium heat until thick, stirring constantly.
- Remove from heat and add red food coloring; fold in sliced strawberries. Pour mixture into pie crust; refrigerate for 2 hours.
- Top with non-dairy whipped topping.
Makes 8 servings.