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Remove lid from pie crust.
Place layer of sliced strawberries on bottom of crust.
Pour chopped strawberries, lemon juice and maple syrup into a food processor or blender and combine until completely smooth.
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Transfer mixture into a sauce pan and bring to a boil. Stir frequently.
Turn heat down, add cornstarch, mix well and simmer for 3-5 minutes. Immediately pour mixture into MI-DEL Gluten Free Graham Style Pie Crust.
Let cool and place in the fridge for 3-4 hours until the filling has completely set. Serve with whipped topping. May keep covered in fridge for up to 3 days
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