1 qt. fresh strawberries
1 c. sugar
1 c. water
3 tbsp. cornstarch
1 pt. heavy cream
1 cooked pie shell, cooled
1 (3 oz.) pkg. Philadelphia cream cheese, room temperature
Confectioners' sugar to taste

Wash, hull, and halve strawberries. Save 3 or 4 for garnish, halved. Cook 1 cup strawberries and 3/4 cup water about 2 minutes after boiling. Shut off flame. In a small mixing bowl, mix sugar, 3 tablespoons cornstarch, and 1/3 cup water, adding water in small quantities. When smooth, pour into strawberry mixture and cook another 2 minutes, stirring until thick and clear. This can keep indefinitely until you're ready to assemble pie.

Spread the cream cheese evenly on the shell. Use a spoon. Arrange the fresh strawberries (remaining) on top. Then pour the strawberry mixture.

Beat the heavy cream (on medium) until peaks form, adding confectioners' sugar to taste. Plunk the garnishing big berries on top of cream, however you wish. Serve immediately.

Pour whipped cream over strawberry mixture.