1 (8 or 9-inch) baked pie shell, cool
1 qt. strawberries, reserve 1 c.
1 (8 oz.) pkg. cream cheese
2 tbsp. sugar
1/8 tsp. lemon extract
Dash salt
3/4 c. sugar
2 tbsp. cornstarch
Dash salt
3/4 c. cold water
2 tbsp. butter
1 tbsp. lemon juice
1/4 c. reserved berries, crushed

Cream cream cheese, 2 tablespoons sugar, lemon extract and dash salt and spread in bottom of pie shell. In saucepan mix 3/4 cup sugar, cornstarch, and dash salt; add cold water and butter. Cook until clear. Then add lemon juice and 1/4 cup of reserved berries, crushed. Cool slightly.

To assemble, arrange most of the berries on top of cream cheese mixture. Pour glaze over berries. Top with remainder of berries. Chill, even overnight. Serve with whipped cream on top.