Bake the empty pie shell according to the package directions until golden brown and set aside to cool completely.
Meanwhile, whisk together the sugar and cornstarch in a small saucepan until well combined.
Add in two cups of the strawberries and mash them in until juicy and a bit jammy. Stir in 1/2 cup of water, set over medium heat, and bring to a boil stirring frequently until the mixture is thick and coats the back of the spoon. Set the mixture aside to cool slightly.
Fold the remaining strawberries in the slightly cooled strawberry mixture and transfer into the baked pie shell.
Transfer the pie to the fridge for at least three hours or until set.
Slice and serve topped with whipped cream.
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