9-inch baked pie shell
6 cups fresh strawberries (about 1.5 quarts)
1 cup sugar
3 tablespoons cronstarch
1/2 cup water
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 1 minute. Cool.
Beat cream cheese until smooth and spread on the bottom of baked and cooled pie shell. Fill shell with remaining berries (sliced, quartered, or left whole); pour cooked berry mixture over the top. Chill at least 3 hours or until set. Enjoy!
~Use 6 cups of raspberries instead of strawberries
~Serve with lightly whipped cream
~Use more cream cheese and spread up the sides as well
~Add sugar and coco powder to cream cheese to make it chocolate-y or melt dark/semisweet chocolate on the crust, let set, then spread on cream cheese
The possibilities are endless!
recipe adapted from Betty Crocker