4 cups fresh strawberries
1 frozen pie crust, baked according to package directions
3/4 cup white sugar
3 tablespoons cornstarch
1 cup lemon-lime soda
1/2 cup water
1 (3 ounce) package strawberry-flavored gelatin
whipped cream, for serving
Wash, dry, and remove stems from strawberries. Arrange strawberries, tip-side up, in the
prepared pie crust. Cut larger strawberries in half if needed to fit evenly. Strawberries should be
piled high inside the crust.
In a saucepan, whisk together corn starch and sugar. Add lemon-lime soda and water, and whisk
to combine.
Bring to a boil over medium heat, whisking frequently, until sugar is dissolved and mixture has
thickened slightly.
Remove from heat and whisk in the strawberry gelatin until fully dissolved.
Let the mixture cool slightly, about 5 minutes, then carefully pour over the strawberries in the pie
crust, covering evenly.
Refrigerate for at least 4 hours, or until the filling is completely set.
Slice and serve chilled. Top with whipped cream.