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1
Preheat oven to 375F (190C).
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2
For crust, mix melted butter with flour, powdered sugar, and pecans.
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3
Press into a buttered 10 inch pie plate.
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4
Bake for 25 minutes or until light brown.
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5
Allow to cool completely.
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6
Start topping by mashing enough strawberries to make one cup.
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7
Cut tops off remaining strawberries and set aside.
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8
Place mashed berries in a sauce pan and add water.
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9
Mix sugar and cornstarch into crushed berry mixture and bring to a boil on top of stove, stirring.
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10
Boil about one minute or until clear and thickened.
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11
Set aside to cool.
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12
For filling, whip cream until stiff.
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13
In another bowl, beat cream cheese with vanilla and powdered sugar.
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14
Carefully fold whipped cream into cream cheese mixture.
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15
Spread in cooled crust and refrigerate.
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16
When crushed berry mixture is cool, pie can be assembled.
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17
Stand whole (or halved, as you like) strawberries on top of cream filling, cut side down.
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18
When entire filling is covered with whole berries, carefully spoon cooled crushed berry mixture over all.
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19
Cream filling should not be seen between berries.
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20
Once the crevices have been filled, do not overload the pie with the crushed berry mixture, as it will just drip over the sides.
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21
Any left- over crushed berry mixture is excellent instead of jam on toast or English muffins.
