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1
Preheat over to 350u00b0F. Grease a 9-inch pie dish.
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2
To prepare crust, mix graham cracker crumbs and melted butter in a small bowl, and mix until a moist yet crumbly mixture forms.
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3
Firmly press the mixture into the bottom and sides of the pie dish. Bake for 10 minutes. Let cool completely on a wire rack.
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4
To prepare filling, in the bowl of a standing mixer fitted with the whisk attachment, beat the cream until it holds firm peaks. Remove cream from bowl and keep cold in the fridge.
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5
In the same bowl, using a paddle attachment, beat cream cheese until it's soft and creamy. Add sugar and vanilla, continue beating until combined.
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6
Gently fold 1/3 of the whipped cream into the cream cheese mixture to lighten the mixture, then add the remaining cream and continue folding until incorporated.
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7
Pour the cream mixture in the cooled crust. Smooth the top with a spatula. Arrange strawberries on top of the pie.
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8
To prepare the glaze, cook over medium heat the strawberries, sugar and water for 2 minutes. Add cornstarch, stir until thick and clear, about 8 minutes. Strain through a sieve, let cool slightly before pouring over halved strawberries.
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9
Refrigerate the pie until set, about 3 hours, or preferably overnight.
