Crust
3/4 cup (1-1/2 sticks) unsalted butter, melted
1-1/2 cups all-purpose flour
1 tablespoon confectioners sugar
3/4 cup chopped pecans
Topping
2 pounds strawberries, divided
1/2 cup water
1 cup sugar
3 tablespoons cornstarch
Filling
1-1/4 cups whipping cream
1/4 lb. (4 oz.) cream cheese, softened
3/4 teaspoon vanilla extract
1/2 cup confectioners sugar
Preheat oven to 375 deg.
For crust: Mix melted butter with flour, powdered sugar and pecans. Press into a buttered 10-inch pie plate. Bake for 25 minutes or until light brown. Allow to cool completely.
For topping: Cut tops off berries, wash, and drain on paper towels. Mash enough strawberries to make 1 cup. Set rest of berries aside. Place mashed berries in saucepan and add water. Mix sugar and cornstarch into crushed berry mixture and bring to boil on medium heat, stirring constantly. Boil about 1 minute or until clear and thickened. Set aside to cool completely.
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 chill.
To assemble pie: Stand whole or halved strawberries on top of cream filling, cut side down. When entire filling is covered with berries, carefully spoon cooled crushed berry mixture over all. (Note: Cream filling should not be seen between berries once the crevices have been filled.) Do not overload the pie with the berry mixture as it will just drop over the sides.
*Note: Any leftover mixture is great on toast or English muffins.
