Strawberry Cream Pie

• 1-1/4 cup Graham Cracker Crumbs, Finely Crushed
• 1/4 cups Sugar
• 6 Tablespoons Butter, Melted
• 1 cup Strawberries, Crushed
• 1/4 cups Sugar
• 1 Tablespoon Cornstarch
• 1/4 cups Water
• 8 ounces, fluid Cream Cheese (8 Oz. Softened)
• 1/2 cups Powdered Sugar
• 1 teaspoon Vanilla
• 1 cup Heavy Cream, Whipped
• 4 cups Whole Strawberries

1. Preheat oven to 375
2. For crust:
3. Combine first three ingredients and press firmly into a 9 inch pie plate. Bake at 375 degrees for 5-8 minutes or until the edges are lightly browned. Cool.
4. For glaze:
5. Crush 1 cup strawberries. Combine 1/4 cup sugar and cornstarch in small saucepan. Add water and crushed strawberries. Cook and stir over medium heat until clear and slightly thickened. Strain through sieve (I skipped this step as I couldn't find my sieve!) Cool.
6. For Filling:
7. Blend cream cheese and sugar. Stir in vanilla. Fold in whipped cream. Spread evenly in cooled crust. Refrigerate
8. Place whole strawberries stem side down on top of creamed filling, pressing slightly. Spoon glaze over the berries. Chill for 3 hours

graham cracker crumbs, sugar, butter, strawberries, sugar, cornstarch, water, fluid cream cheese, powdered sugar, vanilla, heavy cream, whole strawberries

Taken from tastykitchen.com/recipes/desserts/strawberry-cream-pie/ (may not work)