Makes 8 servings2 pints whole strawberries, divided, plus 8 whole berries for garnish 1/2 c water 1 c sugar 2 1/2 Tbsp cornstarch Juice of 1/2 lemon 1 9-inch graham-cracker crust Whipped cream 1. Crush 1 pt strawberries in 1-qt saucepan. Add water, sugar, and cornstarch, and cook, stirring frequently, over medium-low heat until mixture boils and is clear and thickened, 10-15 minutes. Let stand until cool to touch. Stir in lemon juice. 2. Arrange remaining pint of strawberries, pointed ends up, in prepared graham cracker shell. Pour cooled filling over whole berries. Refrigerate 2-3 hours, or until set. 3. Serve garnished with whipped cream and whole strawberries.