3 quarts fresh strawberries, divided
1 1/2 cups granulated sugar
6 tablespoons cornstarch
2/3 cup water
1 deep-dish pastry shell, baked
1 cup whipping cream
2 tablespoons instant vanilla pudding mix

Clean and hull strawberries; reserve 8 strawberries with stems for garnish, if desired.

In a large bowl, mash enough berries to measure 3 cups; set aside.

In a large saucepan, combine sugar and cornstarch. Stir in the mashed berries and water; mix well. Bring to boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Pour into large bowl. Chill for 20 minutes, stirring occasionally, until mixture is just slightly warm.

Fold in remaining whole berries. Pile into pie shell. Chill for 2 to 3 hours.

In small mixing bowl, whip cream until soft peaks form. Sprinkle pudding mix over cream and whip until stiff.

To serve, slice pie and place on dessert plate. Dollop with whipped cream and top with a strawberry with a stem.