Strawberry Glaze Pie
Yield: 6 Servings
1 8-inch baked pie shell
2 pints California strawberries, washed and hulled
1/2 cup sugar Dash salt
1 1/2 tablespoon cornstarch
1 tablespoon lemon juice
1 package (8 ounces) cream cheese, softened
1/4 cup milk
To make glaze: slice enough berries to make 1 cup. Place sliced berries in saucepan with sugar, salt and 1/4 cup water. Bring to boil. Cook 3 minutes; remove from heat. Mix cornstarch and 1/4 cup cold water. Stir into berries. Return to heat and cook, stirring, until thick (about 2 minutes). Add lemon juice. Cool to room temperature. Beat cream cheese with milk just until smooth. Spread in bottom of cooled pie shell. Cover with half the glaze. Arrange reserved whole berries on top, stem ends down. Spoon remaining glaze over berries. Chill 2 hours.
Note: Ready to use strawberry glaze sold in 15 1/2-ounce jars in your supermarket can be used in place of glaze given above. You will then need only 1 pint of fresh berries.
Thanks to the California Strawberry Commission for this great recipe.