1 9″ Baked Pie Shell
6 c Fresh Strawberries — (1 1/2
Qt)
1 c Sugar
3 tb Cornstarch
1/2 c Water
3 oz Cream cheese — softened
Bake pie shell. Mash enough berries to measure 1 cup. Stir together
sugar and cornstarch. Gradually stir in water and crushed
strawberries. Cook over medium heat, stirring constantly, until
mixture thickens and boils. Boil and stir 1 minute. Cool. Beat cream
cheese until smooth; spread on bottom of cooked pie shell. Fill shell
with remaining sliced berries; pour cooked berry mixture over top.
Chill at least 3 hours or until set.
Per serving: Calories 180; fat 4.1 g; cholesterol 12 mg;
carbohydrate 35.9 g; fiber 2.6 g; protein 1.5 g; sodium 33 mg;
potassium 199 mg.
VARIATIONS: Peaches Glace Pie: Substitute 5 cups sliced fresh peaches
(7 med) for the strawberries. To prevent peaches from darkening, use
lemon juice or ascorbic acid mixture.
Raspberry Glace Pie: Substitute 6 cups fresh raspberries for the
strawberries.
Yields
8 servings
