2 c crushed Rice Chex
1/2 c milk-free butter
3 c strawberries, divided
1/2 c sugar
3 Tbsp corn starch
3/4 c water
Preheat oven to 350º. To prepare the crust, melt butter and mix with crushed Rice Chex. Press into pie plate. Bake 15 minutes.
Once crust is baked, place 1 c. strawberries on top of crust. Mash remaining 2 c strawberries with a potato masher. Combine sugar and mashed strawberries in a saucepan. Bring to a boil over medium heat, stirring frequently.
In a separate bowl, whisk together water and corn starch. Add to boiling strawberry mixture, reduce heat, and simmer for about 10 minutes, stirring frequently. Pour mixture over strawberries in pie crust. Allow to cool. Place in refrigerator for several hours before serving.