I found this recipe in my Betty Crocker cookbook, but made a few changes. Enjoy!
I made this for a dessert fellowship our church had last Sunday evening. It was SO GOOD. Yummy. I would have liked a whole pie to myself! As it is, I only got a sliver!
Baked Pie Crust
1 1/2 quarts strawberries
1 cup sugar
3 TBS cornstarch
1/2 cup water
1 package (8 oz) cream cheese, softened
1/2 cup sour cream
1/3 cup sugar
1. Prepare baked pie crust. (Use your favorite pie crust recipe.)
2. Mash enough strawberries to measure 1 cup. Mix sugar and cornstarch in 2-quart saucepan. Gradually stir in water and mashed strawberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; cool.
3. Beat cream cheese until smooth. Spread in pie shell. (Note: I added 1/2 cup sour cream and 1/3 cup sugar to the cream cheese, and beat until smooth. It was divine! If you beat in the sour cream and sugar, you'll have a little too much filling.) Fill shell with remaining strawberries (the recipe doesn't say to slice them, but I sliced mine and sprinkled a little sugar over them). Pour cooked strawberry mixture over top. Refrigerate about 3 hours or until set. Refrigerate any remaining pie.
Substitutions: Use 5 cups peaches; or use 6 cups raspberries.