Strawberry Cream Cheese Pie
Source: combination of several recipes
9-inch baked pastry shell
Topping:
1-1/2 quarts (3 pints) strawberries, washed and hulled
1 cup sugar
3 T cornstarch
1/2 cup water
1 T lemon juice
Filling:
1 (8 ounce) package cream cheese, softened
3/4 cup 10X sugar
pinch salt
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped
Crush enough strawberries to make 1 cup in blender or food processor.
In saucepan, combine sugar and cornstarch, add crushed strawberries and water.
Cook over medium heat until mixture boils and thickens, stirring constantly.
Blend in lemon juice. Cool.
Add remaining whole or sliced strawberries to glace mixture and toss lightly just to coat berries.
Beat cream cheese, 10X sugar, salt and vanilla until smooth.
Fold in whipped cream by hand until well mixed.
Pour into cooled crust. Refrigerate until firm.
Top with strawberry topping