Strawberry Cheesecake Pie

In a mixing bowl, beat eggs until thick and light yellow. Add 1/2 cup of sugar and the flour, beating until blended. Pour the egg mixture into a measuring cup.

In the same bowl, beat cream cheese with a small amount of the evaporated milk until smooth. Add remaining milk, the lemon juice, and the grated lemon peel; beat until smooth and well blended. Pour egg mixture into the cream cheese mixture; beat just until blended.

Pour mixture into the graham cracker crust. Bake at 325° for 25 to 30 minutes. Cool on a wire rack.

Strawberry Glaze

• 1 pint fresh strawberries, washed and hulled
• 1/3 cup water
• 2 tablespoons sugar
• 1 1/2 teaspoons cornstarch
• few drops red food coloring, optional

Cut 10 to 12 strawberries in half; arrange in a single layer, cut side down, over the cooled cheesecake. Crush enough remaining strawberries to make 1/3 cup; put in saucepan. Stir in 1/3 cup water and heat to boiling. Reduce heat and simmer for 2 minutes. Press through a strainer to make 1/2 cup of puree. Return the 1/2 cup puree to the saucepan. Mix together the sugar and cornstarch and stir into the puree in saucepan. Bring to a boil, stirring constantly. Continue cooking and stirring until thickened and clear. Add food coloring, if desired. Cool slightly; spoon evenly over strawberries on cheesecake. Cool and store, covered, in refrigerator.

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Mini Fruit-Topped Cheesecakes
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