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.