• 1 Deep Dish Frozen Pie Crust
  • 1-quart strawberries, hulled
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1/4 cup water
  • 3 ounces cream cheese, softened

My mom found this recipe in The Miami Herald many years ago. I was really young, and I loved anything to do with strawberries, so she cut out the recipe and we have been making this pie since. I like to make extra sauce and extra cream cheese to have later. That strawberry sauce by itself is so delicious you will want to pour it over everything. It is great over ice cream, or as a jam on bread, even over fresh strawberries as a small snack.

First thing you want to do is poke the pie crust with a fork so that while baking it won’t poof up. Bake the pie crust per the directions and set it aside to cool once done.

Pick about 15-20 of the largest and prettiest berries and set aside. These will be face down whole inside the pie. Crush and then purée the remaining berries for the glaze and filling (you should have about 1 1/2 cups). I like to place them in a saucepan and use a hand processor to crush them. Heat slowly to a boil and then add the sugar. Mix cornstarch and 1/4 cup water into a smooth paste in a small bowl and add to the strawberry-sugar mixture.

Allow cooking until clear and thickened, bubbling slowly, over medium heat for 5-8 minutes. Stir frequently so that the mixture doesn’t stick to the pan. Remove from heat, and set aside to cool.

Now we get to assemble everything together! Whip the cream cheese and about 2 tablespoons of the purée until smooth. Spread evenly over the bottom of the prebaked pie shell and then arrange the hulled berries with stem ends down, largest berries in the middle, smaller berries around the sides. Spoon the cool glaze over arranged berries. Chill pie in refrigerator for 1 hour or until firm.