8 or 9 inch pie shell, baked
1 qt. strawberries, reserve 1/2 c.
1 c. water
1 c. sugar
3 tbsp. cornstarch
3 oz. softened cream cheese

Filling: Wash, drain, and hull 1 quart strawberries. Simmer 2-3 cup of water and 1 cup of the strawberries about 3 minutes. Blend 1 cup sugar, 3 tablespoons cornstarch, and 1/3 cup water; add to the simmering mixture. Boil for 1 minute, stirring constantly. Cool, if desired.

Spread softened cream cheese over bottom of baked pie shell. Pile high with 2 1/2 cups strawberries. Cover with the cooked mixture and garnish with the 1/2 cup remaining berries. Refrigerate until firm (2 hours) and serve with sweetened whipped cream or ice cream.