- 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.