Jun 06, 2009
Strawberry Glace Pie
from Betty Crocker's Cookbook
9-inch baked pie shell (I often use a 10-inch, can fit more berries in that way!!)
6 cups fresh strawberries (~1-1/2 quarts)
1 cup sugar
3 TBSP cornstarch
1/2 cup water
1 pkg (3 oz) softened cream cheese
Bake pie shell. Mash enough berries to measure 1 cup. Stir together sugar and cornstarch. Gradually stir in water and crushed berries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir one minute. Cool.
Beat cream cheese until smooth; spread on bottom of baked pie shell. Fill shell with remaining whole berries; pour cooked berry mixture over the top. Chill at least 3 hours or until set.