1 deep dish pie crust shell
8 oz. cream cheese, softened
1/2 c. plus 1 tbsp. sugar, divided usage
1 1/2 qts. fresh strawberries, washed, hulled & halved
4 tsp. cornstarch
Whipped topping, thawed

Prepare pie crust according to directions for empty baked crust, cool. In a small bowl, combine cream cheese and 1 tablespoon sugar, beat until smooth; spread into bottom of baked crust. Puree half of the strawberries.

In a 2 quart saucepan, combine pureed strawberries, remaining sugar and cornstarch. Cook and stir over medium-low heat until mixture thickens and becomes clear (about 7 to 10 minutes). Remove from heat, stir in remaining strawberries. Let cool 10 minutes, pour into crust. Refrigerate at least 3 hours; serve with whipped topping. Serves 8.