• 1 lb. strawberries
• 1 C. corn syrup
• 1/2 C. water
• 1 tsp. lemon juice
• 2 Tbs. cornstarch
• 8 mini graham cracker pie crusts
• whipped cream for topping (optional)

Slice strawberries thin, cutting off tops. In saucepan, put water, corn syrup, lemon juice, and cornstarch. Take 1/2 C. strawberries, add to pan and mash. Bring to slow boil, it will thicken. Remove from heat, add remaining strawberries, pour into crusts. Refrigerate until cold. Top with whipped cream if desired.