Mile-high strawberry pie

This recipe is from America's test kitchen. It's easy and delicious. After eating a large slice McKay commented, "this is the best pie I've ever had."

Ingredients:

2 1/2 - 3 lb fresh strawberries, hulled
3/4 cup sugar
2 tbsp corn starch
1 1/2 tsp low sugar pectin (in the pink box)
-pinch of salt
-1 pre-cooked pie crust

Directions:

1. Puree 6 oz of strawberries in a food processor until liquid. Add pureed strawberries, sugar, corn starch, pectin and salt in a sauce pan and whisk until combined. Bring to a boil and cook for 2 minutes. Remove from the heat and let cool to room temperature.

2. Combine strawberry sauce to 2 lb of whole, hulled strawberries. If you are using a deep-dish pie pan I recommend using 2 1/2 lb strawberries. Once strawberries are evenly coated place in the pre-baked pie crust. Use your fingers to arrange strawberries in an eye-pleasing manner.  Refrigerate for at least 3 hours prior to serving.  *When serving use a serrated knife to cut the pie and remove with a pie spatula. It's amazing how it holds its shape and it looks fabulous. Top with whipping cream.