Fresh Strawberry Pie Trifle

Ingredients

• 2 pounds fresh strawberries, hulled and halved
• 3/4 pound fresh strawberries, pureed
• 1 1/2 cups sugar
• 3 tablespoons cornstarch
• 3/4 cup water
• red food coloring, if desired
• ready made pie crust roll
• 2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 2 teaspoons vanilla extract

Steps

1. Preheat oven to 475°
2. Put pie crust on baking sheet. Roll edge over once to create a decorative look. Prick pie crust thoroughly with fork. Bake 8 to 10 minutes or until golden brown. Allow to cool on rack. Cut into 16 slices and set aside.
3. In a tall mixing bowl whip heavy cream until peaks form. Slowly add powdered sugar until stiff peaks form, add vanilla and mix until combined. Fill a piping bag or resealable 1 gallon bag with whipped cream. Place in refrigerator until needed.
4. In small saucepan, combine sugar and cornstarch. Whisk until well combined. Slowly pour in water and pureed strawberries, whisk constantly. Cook over medium heat, whisking constantly, until mixture thickens and comes to a boil. Boil and stir 1 minute; remove from heat and bring to room temperature. Whisk in a few drops of red food coloring for a deeper red color.
5. In 6 individual trifle dishes layer strawberry halves and pour over cooled strawberry syrup. Pipe a layer of whipped cream and crumble 1 slice of baked pie crust over top. Form a second layer of strawberry halves and pour over cooled strawberry syrup. Garnish with a slice of pie crust and a dollop or piped whipped cream. Refrigerate until set, about 2-3 hours.