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Fresh Strawberry Pie
1 9" pie shell
Have on hand a pie crust that's baked and cooled. Soften cream cheese to room temperature and thin with a little milk, or cream if you have it, and spread the cream cheese to fill the bottom of the pie crust.
Wash, hull and dry your strawberries. Place around half of the choicest ones atop the cream cheese and set this aside.
Mash and strain the rest of the berries through a fine mesh seive to get the most juice out of them as possible. (You could also do this in a juice extractor, if you have one).
In a medium saucepan, bring the strawberry juice to a boil. In a bowl, whisk together the sugar and the cornstarch, and slowly stir this mix into the juice. Reduce heat and simmer for 10 minutes.
Remove from heat and cool but don't let it congeal. Pour this over the berries and cheese in the pie shell. Chill in the refrigerator until very cold.
Serve with whipped cream.