1 qt Strawberries
1 c  Sugar
3 tb Cornstarch
2 tb Lemon juice
1/4 c  Water
Whipping cream
1 tb Powdered sugar
1/4 ts Vanilla
1/8 ts Nutmeg
1    (9-inch) pie crust; baked

Hull and clean berries. Place in a casserole; sprinkle sugar and water.
Cover and refrigerate overnight. In saucepan, combine juice from berries
and cornstarch. Mix well; bring to a slow boil, stirring until mixture
thickens. Remove from fire, cool; pour over berries. Pour berry mixture
into a pie shell. Refrigerate about 3 hours. Beat whipping cream stiff; add
powdered sugar, vanilla and nutmeg. Chill for 3 hours. Spoon over pie when
ready to serve — use a lavish hand.

REFRIGERATE OVERNIGHT