| 1 | Baked Pie Shell | |
| 1 | 8 oz pkg | Cream Cheese |
| 1/4 | tsp | Lemon Juice |
| 2 | tbsp | Corn Starch |
| 1/3 | C | Water |
| 1 | C | Whipping Cream |
| 1/2 | C | Sugar |
| 6 | C | Strawberries |
| 3/4 | C | Sugar |
| 1 | tbsp | Powdered Sugar |
Whip 1/2 C cream until stiff and set aside. Beat cream cheese until smooth and add 1/3 C sugar, lemon juice and some rind. Fold in whipped cream. Spread over bottom of shell and chill.
Wash and hull berries. Crush enough to yield 1 C. Let remaining berries dry. Combine corn starch and 3/4 C sugar in saucepan and blend in crushed berries and water. Cook over medium heat, stirring until thickened. Cover and cook over low, stirring occasionally 3 minutes longer. Press mixture through sieve and cool.
Carefully fold remaining whole berries into strawberry mixture. Heap glazed strawberries onto filling. Spoon any remaining glace over. Chill. Serve with sweetened cream.