Serves: 6
Total Calories: 251

1 frozen pie crust 9-inch, baked
1 (3-ounce) package cream cheese softened
3 tablespoons cream
1 quart strawberries fresh, washed and hulled
1/2 cup sugar
2 tablespoons cornstarch
1 teaspoon lemon juice fresh
1/2 teaspoon vanilla extract
1/2 cup cream

Cool pie crust. Blend cream cheese and 3 tablespoons heavy cream until fluffy spread over bottom of pie shell. Reserve 1/2 of the best strawberries if large, slice in half. Add sugar to remainder of berries and let stand until juicy. Purée in blender or food processor. Mix purée with cornstarch and lemon juice. Cook over low heat until thick and transparent, stirring constantly. Cool pour 1/2 purée over cream cheese and arrange berries on top. Pour remaining purée over berries and chill. Just before serving, beat vanilla and heavy cream together until stiff and spread on top of berries.

Nutritional Facts:

Serves: 6
Total Calories: 251
Calories from Fat: 134

More Recipes from the Fresh from the Garden Cookbook:
Frosty Strawberry Pie
Raspberry Pie
Strawberry Pie