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Ingredients

1 (9-in) deep-dish pie crust, (4-cup volume)

1 package (10-oz) frozen sweetened strawberries, thawed, drained, juice reserved

1/2 cup water, room temperature

1 envelope (7-grams) unflavored gelatin

1/4 cup granulated sugar

1 tablespoon all-purpose flour

3 tablespoons fresh lemon juice, divided

1/3 cup ice water

1/3 cup soy or rice dry milk

2 tablespoons granulated sugar

Directions
FREEZE small mixer bowl and beaters.
Pour 1/2 cup water into small bowl; sprinkle with gelatin.
COMBINE 1/4 cup sugar and flour in small saucepan. Add strawberry juice and gelatin mixture; mix well. Cook over low heat, stirring frequently, until sugar is dissolved. Remove from heat. Stir in strawberries and 2 tablespoons lemon juice. Pour into large mixer bowl.
Refrigerate for 20 minutes or until thick and syrupy, but not set.
BEAT ice water and dry milk in chilled bowl for 3 to 4 minutes or until soft peaks form. Add remaining lemon juice and beat for 3 to 4 minutes or until stiff. Fold in 2 tablespoons sugar; blend on low speed. With wire whisk, mix whipped topping into strawberry mixture.
POUR into pie crust. Refrigerate for 2 hours or until firm.

I used fresh strawberreis and puree 1/2 cup of strawberries for the fresh juice. Also I think a grahmn cracker crust will taste better.

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