Strawberry Pie With Cream Cheese

Wash, drain, and hull strawberries. Beat cream cheese with a fork until smooth. Spread cream cheese over bottom of the cooled pie shell. Stand half of the whole strawberries in the shell with tips up. Mash remaining strawberries; press through a sieve to remove seeds. Measure the strawberry juice, and if necessary, add water to make 1 1/2 cups of liquid. In a saucepan, mix granulated sugar with cornstarch; gradually stir in the strawberry juice mixture and the lemon juice. Cook over medium heat, stirring constantly, until thickened and clear, about 5 to 7 minutes. Stir in a few drops of red food coloring; remove from heat. Cool sauce for about 10 minutes, then pour over the strawberries in the shell. Chill for about 3 hours, or until firm. Beat cream with confectioners' sugar until mixture holds its shape. Spoon whipped cream in a ring around the edge of the pie. Store leftover pie in the refrigerator.
Serves 6 to 8.

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