A delightful twist on the classic strawberry pie, featuring a luscious filling and a creamy topping.
Combine the sugar, cornstarch, and salt in a saucepan.
Mix thoroughly to avoid lumps in the filling.
Gradually add the cold water to the dry mixture, stirring constantly.
Ensure the mixture is smooth before heating.
Heat the mixture over medium heat until it thickens and becomes clear.
Stir continuously to prevent sticking.
Remove from heat and stir in the lemon juice and food coloring.
Allow the mixture to cool slightly before adding the strawberries.
Fold in the sliced strawberries until evenly coated.
Gently mix to avoid crushing the strawberries.
Pour the filling into the pre-baked pie crust and chill until set.
Chilling allows the filling to firm up for easier slicing.
Whip the cream with powdered sugar until soft peaks form.
Chill the bowl and whisk for better results.
Spread the whipped cream over the chilled pie before serving.
Decorate with additional strawberry slices for presentation.
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