Fresh Strawberry Pie

9 inch pastry crust
1 1/2 quart strawberries
1 cup. sugar
3 tablespoons cornstarch
1/2 cup water
1 (3 oz) pkg. cream cheese, softened
1 carton Cool Whip

Place pastry crust in 9-inch pie plate. Bake at 375 degrees for 5-8 minutes or until lightly browned.

Mash enough strawberries to measure 1 cup. Mix sugar and cornstarch in 2-qt. saucepan. Gradually stir in water and mashed strawberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; cool.

Beat cream cheese until smooth. Spread in pie shell. Fill shell with whole strawberries. Pour cooked strawberry mixture over top. Refrigerate about 3 hours or until set. Top with Cool Whip. Refrigerate any remaining pie after serving.