"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste


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This recipe for STRAWBERRY PIE, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



1 Deep Dish Pie Crust
8 Oz. Cream Cheese
11/4 Cup Sugar (split 1/4 C and 1 C)
3 TBL Cornstarch
1 Cup Water
3 TBL. Strawberry Jello

Fresh Strawberries

Bake and cool the pie shell
Beat: Cream cheese & 1/4 C. of the sugar until fluffy
Spread mixture in the bottom of pie shell
Slice strawberries and arrange a nice thick layer on top of the
cream cheese mixture
Glaze: Mix 1 C sugar, 3 TBL cornstarch & 1 C. Water in a pan.
Stir and cook on med/high heat until boiling - clear - and thick.
Add a dash of salt and the 3 TBL of jello.
Let mixture cool down (but not start to gel) and pour over the
Top with whipped cream (or cool whip) when served.

Personal Notes:
Personal Notes:
A funny (but long) story goes along with this recipe. A friend shared this recipe as I had eaten it at her house. I made it to take to dinner at a friend's house where I was asked to bring dessert. Instead of taking the can of whipped cream with me, I thought I would put it on beforehand. I added the whipped cream and it looked beautiful. When I took it out of the frig - OHHHHHNOOOO - the whipped cream was flat as a flitter ! I jerked the can of whipped cream out to take it with me. We get in the car to a about 1 1/2 blocks to our friends.....by the time we got there the whipped cream had run all over me, my clothes and the car. I had to use a kleenex to wipe off enough to get in her house - ran to the sink - cleaned it up
as best I could, then added whipped cream to serve. NOTE TO SELF - Either use cool whip or don't add the whipped cream til the last minute. Only me.........




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