Boojum'S Spring Strawberry Pie

• 1 quart (approximately 2lbs) fresh strawberries
• 1 cup sugar
• 3 tablespoons corn starch
• Juice of 1/2 lemon
• 1-2 tablespoons plain gelatin
• 1 pint heavy cream
• 1 teaspoon vanilla extract
• 1 9" baked pie shell

1. Wash and hull strawberries
2. 1/2 of the strawberries should be sliced in half lengthwise and set aside.
3. The other half of the strawberries should be chopped into small pieces.
4. Place the chopped strawberries into a saute pan over medium heat. Add 1 cup sugar and 3 tablespoons of corn starch and stir. Once the strawberries have released their juices, add lemon juice and reduce heat to low. Simmer for about 10 minutes, stirring occasionally.
5. Remove sauce from heat and stir in 1-2 tablespoons of plain gelatin. Let cool slightly for 5 minutes.
6. Take halved strawberries that were set aside and place inside the cooked 9" pie shell. Pour sauce mixture evenly over the strawberries using a spatula to scrape all the sauce goodness out of the pan.
7. Chill strawberry pie for 2-4 hours. Before serving, whip with a hand mixer the heavy cream with vanilla (you can add a few tablespoons of sugar to this too if you want) until cream is stiff and peaks stay when you remove the beaters. Spoon heavy cream generously over the entire pie.
8. Serve and enjoy!

fresh strawberries, sugar, corn starch, lemon, gelatin, heavy cream, vanilla, shell

Taken from www.epicurious.com/recipes/member/views/boojums-spring-strawberry-pie-50078762 (may not work)