Bring the mixture to a boil on low to medium heat, constantly stirring with a spatula to avoid scorching.
Once the mixture boils, cook it for 3 to 5 more minutes, or until it thickens and turns a deep red.
Remove the strawberry sauce from the heat, and allow it to cool.*
Wash and hull fresh strawberries and slice them.
Once the strawberry sauce has cooled enough, mix the sliced strawberries into the sauce.
Pour the berry filling into the prepared pie crust and spread it out evenly. It’ll likely mound up and completely fill the pie plate.
Chill the pie for at least 3 to 5 hours or overnight. This will allow the pie filling to stiffen just a bit and allow the juices to run into the pie crust, making for an even more flavorful and delicious strawberry pie.
When you're ready to serve, cut the pie into slices and serve with whipped cream.
*I like to put my strawberry sauce in the fridge or freezer to cool more quickly. About 30 minutes in the freezer (with occasional stirring) will cool it enough that you can finish making the dessert.