Fresh Strawberry Pie

1 (8-inch) pie shell, baked and cooled (you can use pre-made crumb shell)
1 pint large fresh ripe strawberries, washed, capped, well drained

Glaze
1 cup granulated sugar
1 cup 7-Up
5 tablespoons arrow root or cornstarch
1/8 teaspoon salt
1 teaspoon red food coloring
Juice from 1/2 lemon
4 tablespoons cranberry gelatin

Place strawberries in pie shell with flat side down. If using pre-made crumb pie crust, melt 1/3 cup chocolate morsels per pie; with small slanted cake spatula, spread a thin coat of chocolate in bottom only, of pie shell. Apply chocolate in a circular motion making sure you cover the complete bottom of shell. This prevents the crumb crust from breaking up when you slice the pie. When using a chocolate crumb crust I use white chocolate chips for the coating.

Glaze: Mix and bring to boil all ingredients except cornstarch or arrow root. Add cornstarch or arrow root after mixture reaches boil. Cook until thick. Remove from heat and stir in the gelatin. Stir until dissolved. Let cool.

Spoon glaze over fresh strawberries in pie shell. Completely cool, then chill in refrigerator overnight.

Decorate the outer edge of the pie with whipped cream or Cool Whip.