Instructions: Preheat oven to 375 F. For crust, mix melted butter with flour, confectioners sugar, and pecans. Press into a buttered 10" pie plate.

Bake for 25 minutes or until light golden brown. Allow to cool completely.

Start topping by mashing enough strawberries to make 1 cup. Cut tops off rest of 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 boil on top of stove, stirring. Boil about 1 minute until clear and thickened. Set aside to cool.

Foe filling, whip cream until stiff. In another bowl, beat cream cheese with the vanilla and confectioners sugar. Carefully fold whipped cream into cream cheese mixture. Spread in cooled crust and refrigerate.

When crushed berry mixture is cool, the pie can be assembled. 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 all over. Cream filling should not be visible between whole berries, but do not overload pie with the crushed berry mixture. Left over berry mixture can be used on toast.

Borrowed and not returned from Dying for Chocolate by Diane Mott Davidson.

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