1 (9 inch) pie shell, baked & cooled 3 tbsp. heavy cream 1 (3 oz.) pkg. cream cheese, softened 1 qt. strawberries 1 c. sugar 2 tbsp. cornstarch 1 tsp. lemon juice 1 c. lightly sweetened whipping cream, whipped
Blend cream and cream cheese until smooth, then spread evenly over cooled pie shell; place in refrigerator. Rinse and pick over strawberries, removing stems and saving the best and most uniform berries for the top - you need about a pint. Place remaining berries in a bowl with the sugar and mash. Push through a fine sieve into a small saucepan. Mix in the cornstarch and lemon juice and cook over medium heat until thick and transparent. Cool. Place half the puree over the cream cheese in the pie shell. Arrange the reserved berries attractively on top, then pour the remaining puree over all. Chill. Before serving, garnish with the whipped cream. Makes 6 to 8 servings.