| 1 | Blend cream cheese and cream until soft. |
| 2 | Spread over cooled pie shell. |
| 3 | Wash and hull berries. |
| 4 | Select ?best ones. |
| 5 | Slice in half. |
| 6 | Add sugar to rest and let stand until juicy. |
| 7 | Mash and rub through sieve. |
| 8 | Mix this with cornstarch. |
| 9 | Add a few drops of lemon juice. |
| 10 | Cook until thick; stirring constantly. |
| 11 | Cool. |
| 12 | Put half over cream cheese in pie pan. |
| 13 | Arrange berries in he sauce, then pour the remaining puree over the berries and chill. |
| 14 | To serve, top with sweetened whipped cream |
