-ELAINE RADIS BGMB90B 1 c Heavy cream; whipped 3 pt Fresh strawberries 2 1/2 tb Cornstarch 2 tb Confectioners; sifted 2 dr Red food coloring Pie shell; baked & cool 1 c Sugar 1 tb Butter 1 tb Lemon juice 2 tb Cointreau or orange juice Juice: WASH StrAWBERRIES AND IN COLD WATER, DRAIN AND HULL THEM AND RESERVE SOME FOR GARNISH. CRUSH 1 PINT OF THE BERRIES WITH A POTATO MASHER, OR IN A BLENDER. MEASURE CRUSHED BERRIES AND ADD ENOUGH WATER TO MAKE 1 1/2 CUPS. brING MIXTURE TO A BOIL OVER LOW HEAT, STIRRING CONSTANTLY. MIXTURE WILL BE THICKENED AND trANSLUCENT. StrAIN, ADD BUTTER OR MARGARINE, LEMON JUICE AND FOOD COLORING COOL. MEANWHILE, TOSS REMAINING 2 PINTS OF BERRIES WITH THE COINtrEAU OR ORANGE JUICE. LET STAND ABOUT 30 MINUTES. ARRANGE IN THE PIE SHELL AND POUR THE COOLED GLAZE OVER THE BERRIES. REFRIGERATE UNTIL WELL CHILLED, ABOUT 2 HOURS. BEFORE SERVING, WHIP CREAM UNTIL STIFF AND FOLD IN THE CONFECTIONERS SUGAR. GARNISH PIE WITH WHIPPED CREAM AND RESERVED StrAWBERRIES. NOTE: A NICE VARIATION IS TO COMBINE 1 3 OZ PKG CREAM CHEESE, SOFTENED AND MIXED WITH 2 TBSP SOUR CREAM, AND SPREAD OVER THE BOTTOM OF THE PIE CRUST BEFORE FILLING THE SHELL.OR trY A GRAHAM CRACKER CRUST. This is just like a recipe that Aunt Betty and I got from Better Homes and Gardens when we were first married. She still makes it all the time. I had forgotten about it. Remember this one kids?