9" pie crust, baked
6 oz. cream cheese, softened
6 tbsp. sour cream
1 1/2 qts. strawberries
1 c. sugar
3 tbsp. cornstarch

Beat cream cheese until fluffy, add sour cream and beat until smooth. Spread on bottom of pie crust and refrigerate. Wash and hull strawberries. Mash enough berries to make 1 cup. Force through sieve and add water to make 1 cup. Mix sugar and cornstarch. Add 1/2 cup water and sieved berries. Cook over medium heat, stirring until mixture is clear and thickened, then boil about 1 minute. Stir to cool slightly. Fill pie crust with remaining berries; tips up and pour cooked mixture over top. Chill 1 hour.