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Submitted by: Christina Hubbell from Jackson, MI
Originally shared on the web 02/23/2011

1 qt. strawberries, hulled and divided
1 c. sugar
3 T. cornstarch
3-oz. pkg. cream cheese, softened
9-inch pie crust, baked
Garnish: whipped cream

Reserve half of the biggest strawberries, set aside. Put remaining strawberries, about 1-1/2 cups, in a blender. Process until smooth. If needed, add water to puréed berries to equal 2 cups; pour into a small saucepan. Add sugar and cornstarch; bring to a boil, stirring, for one minute. Remove from heat; cool. Spread cream cheese in bottom of pie crust; arrange reserved berries on top, pointed-end up. Pour cooled strawberry sauce over top. Refrigerate for 2 hours. To serve, top with whipped cream. Serves 6 to 8.