INGREDIENTS

INSTRUCTIONS

Preheat oven to 375 F.  For crust, mix melted butter with flour,
powdered sugar, and pecans.  Press into a buttered 10" pie plate.  Bake
for 25 minutes or until light brown.  Allow to cool completely.  Start
topping by mashing enough strawberries to make one cup.  Cut  tops off
remaining strawberries and set aside.  Place mashed berries  in a sauce
pan and add water.  Mix sugar and cornstarch into crushed  berry
mixture and bring to a boil on top of stove, stirring.  Boil  about one
minute or until clear and thickened.  Set aside to cool.  For filling,
whip cream until stiff.  In another bowl, beat cream  cheese with
vanilla and powdered sugar.  Carefully fold whipped cream  into cream
cheese mixture.  Spread in cooled crust and refrigerate.  When crushed
berry mixture is cool, pie can be assembled.  Stand  whole (or halved,
as you like) strawberries on top of cream filling,  cut side down. When
entire filling is covered with whole berries,  carefully spoon cooled
crushed berry mixture over all.  Cream filling  should not be seen
between berries.  Once the crevices have been  filled, do not overload
the pie with the crushed berry mixture, as it  will just drip over the
sides. Any left- over crushed berry mixture  is excellent instead of
jam on toast or English muffins.  ~--Dying for Chocolate Diane Mott
Davidson  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/davidsn.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 436
Calories From Fat: 168
Total Fat: 19.5g
Cholesterol: 35.2mg
Sodium: 45.7mg
Potassium: 267.1mg
Carbohydrates: 64.9g
Fiber: 3.9g
Sugar: 36.4g
Protein: 4.8g