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Improved Strawberry Pie Recipe

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Improved Strawberry Pie image
Rhoda Fay Sill Martin, with her brother Mert


This recipe for Improved Strawberry Pie is from Food We Love: Some of John's & Bonnie's Favorite Recipes*, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



Baked single-crust pie shell
3-oz. package cream cheese
2 boxes of fresh strawberries (the cardboardy kind they come in at the store)
c. sugar
3 T. cornstarch
Pinch of salt

Soften & whip the cream cheese (with a spoon).

Spread it carefully over the (cooled) pie crust (just the round part; don't go up the sides). Arrange one box of the berries (with stems & any bad parts removed, but left whole) on the cream cheese-covered surface.

Cut up or mash the berries from the other box, & put them in a saucepan. Add the sugar, the cornstarch & the pinch of salt. Cook until thick, stirring.

Pour the hot strawberries over the berries in the piecrust. (Don't let the hot mixture cool.)

You should let the final result cool and set up a bit before serving.

Serve with ice cream or whipped cream, if desired.

This recipe is called "improved" because my aunt Maxine re-wrote the one in her mother's (Fay Martin's) handwriting. Nana had forgotten to include the instruction to cut up the second box of berries. Still this recipe is not entirely in Maxine's exact words -- I have added some extra tips I think are helpful. This is easy to make,& really good.




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