STRAWBERRY GLACÉ PIE
(Dorothy Corbett via NOK)
- 9 inch baked pie shell
- 6 cups fresh berries about 1 ½ quarts
- 1 cup sugar
- 3 tablespoons cornstarch
- ½ cup water
- 1 8- ouncepackage cream cheese
Mash enough berries to measure 1 cup.
Stir together sugar and cornstarch. Gradually stirin water and crushed berries. Cook overmedium heat,stirring constantly, until mixture thickens and boils.
Boil and stir one minute. Cool.
Beat cream cheese until smooth; spread on bottom of baked pie shell. Fill shell withremaining berries, pour cooked berry mixture over top. Chill at least 3 hours or untilset.
Serve plain or with whipped cream on top (with some sugar and vanilla added).