CRUST:

1 1/2 c. flour
1 tsp. sugar
1/8 tsp. salt
1/2 c. butter
1 egg yolk
2-3 tbsp. water

Combine flour, sugar and salt. Using a pastry blender, cut in butter as for pastry; mix in the egg yolk. Add water gradually mixing with a fork until pastry holds together. Shape dough into a ball; wrap and chill 15 minutes. Roll out gently and fit into a 10 inch tart pan with removeable bottom. Prick evenly. Bake at 375 degrees for about 15 minutes. Cool completely.

CREAM CHEESE FILLING:

1 c. (8 oz. pkg.) cream cheese, softened
1 c. confectioners' sugar
1/2 pt. whipping cream, whipped
1/2 tsp. vanilla

Cream the cheese, gradually add the sugar. Blend in vanilla. Fold in whipped cream. Pour into baked pie shell.

FRESH FRUIT TOPPING:

2 c. fresh strawberries
1/2 c. water
1/4 c. sugar
1 tbsp. cornstarch
2-3 drops red food coloring
1 kiwi fruit, peeled & sliced
1 banana, peeled & sliced

Slice 1 1/2 cups strawberries in half; drain. Set aside. Crush remaining strawberries. Add water and cook 2 minutes. Strain. Combine sugar and cornstarch; stir in berry juice. Cook stirring constantly until thick and clear; about 5 minutes. Add food color and blend well. Cool. Arrange strawberry halves on filling, starting at outer edge. Spoon cool strawberry mixture over strawberries. If desired, garnish top of pie with kiwi and banana fruit. Refrigerate.