Strawberry Cream Pie

Posted for the strawberry swap.

• Ready In: 1 hr
• Yields: 1 pie

Ingredients

• 1 (9 inch)  pie shells, baked
• 3  tablespoons heavy cream
• 8  ounces cream cheese
• 2  tablespoons sugar
• 1  quart strawberry
• 3⁄4 cup sugar
• 2  tablespoons cornstarch
•  pineapple juice
•  whipped cream

Directions

1. Prepare pie shell. Cool completely. In small bowl, blend cream cheese and cream. Add sugar. Spread mix in the baked shell. Chill 30 minutes.
2. Slice half of the strawberries using the largest berries. Set aside. Put remaining strawberries in mixing bowl and mash with a fork.
3. Stir in sugar, let stand for 10 minutes. Blend berries in processor until pureed. Stir in cornstarch, add sufficient pineapple juice to total 1 1/2 cups. Pour into saucepan: cook over low heat until thickened and clear. Cool.
4. Pour half of strawberry mixture over the cheese in pie shell, top with sliced strawberries. Pour remaining strawberry mixture over the sliced strawberries.
5. Refrigerate.
6. Just before serving, top with whipped cream.