1 1/4 c. all-purpose flour
1/2 tsp. salt
1/3 c. shortening
3-4 tbsp. cold water
2/3 c. sugar
3 tbsp. cornstarch
1/4 tsp. salt
2 c. milk
3 slightly beaten egg yolks
1 tsp. vanilla
1 (3 oz.) softened cream cheese
1 (10 oz.) pkg. thawed strawberries
4 tsp. cornstarch
3 egg whites
1/2 tsp. vanilla
1/4 tsp. cream of tartar
6 tbsp. sugar

Combine flour and salt. Cut in shortening until pieces resemble small peas. Sprinkle in cold water one tablespoon at a time and toss with fork. Form dough into a ball. Roll out pastry to line a 9 inch pie plate. Trim pastry to 1/2 inch beyond edges. Flute edges and score pastry. Bake at 450 degrees until brown (about 10-12 minutes) and cool on rack.

In saucepan mix sugar, 3 tbsp. cornstarch and salt. Gradually stir in milk. Cook and stir until bubbly then cook and stir 2 minutes more. Remove from heat. Gradually stir 1 cup of mixture into yolks. Return yolk mixture to saucepan and return to boil. Cook and stir 2 more minutes. Remove from heat and stir in vanilla. Stir in cream cheese until smooth then pour into pie shell. Cover surface with plastic wrap and set aside to cool.

In saucepan combine strawberries and 4 tsp. cornstarch. Cook and stir until bubbly then cook and stir 2 minutes more. Remove from heat and cover with plastic wrap. Cool to room temperature and spread over vanilla filling.

In mixer bowl beat 3 egg whites, 1/2 tsp. vanilla and 1/4 tsp. cream of tartar at medium speed until soft peaks form. Gradually add 6 tbsp. sugar, beating at high speed until stiff peaks form. Immediately spread over pie and seal to edges.

Bake at 350 degrees until brown (about 12-15 minutes). Let this pie chill about 6 hours before serving.