Baked and cooled pie crust.
3-4 Pints berries, cleaned and stemmed
1 cup sugar
3 Tablespoons cornstarch
1 (3 ounce) package cream cheese (regular)
Select choice berries (half of the amount) and leave whole with green tops cut off. Spread cream cheese on bottom of cooled pie crust. Place strawberries (stem side down) on top of cream cheese (press lightly) into cream cheese. Cover the entire pie crust with whole strawberries, or slice thinly and layer on pie crust, just depends on how you want it to look.
Mash remaining berries in food processor until berries measure 1 1/2 cups of liquid. Put in pot. Add one cup of sugar, 3 tablespoons of corn starch and pinch of salt. Stirring constantly, Boil until thick. Once it boils turn heat down and let it simmer and stir constantly until thickens a bit more. Taste to see if it is sweet enough. If it needs more sugar add a little bit at a time and stir allowing it to dissolve.
Cool Completely! Pour over whole berries already in pie crust. Chill overnight or at least 6 hours in the refrigerator before serving.
Once it is set, serve with whipped cream topping over the whole pie.
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