9" baked pie shell, cooled
6 c. strawberries (1 1/2 qt.)
1 c. sugar
3 tbsp. cornstarch
1/2 c. water
1/2 (8 oz.) pkg. cream cheese, softened (optional)

Bake pie shell and cool. Mash enough strawberries to measure 1 cup. Mix sugar and cornstarch in saucepan and then stir in water and mashed strawberries gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 more minute; cool. (If using cream cheese, at this point beat cream cheese until smooth and spread on bottom of pie shell.)

Fill shell with remaining strawberries and pour the cooked strawberry mixture over top. Refrigerate until set, at least 3 hours. Serve with whipped cream, if desired.

Serves 8-10.