1 baked 9” pastry shell cooled or 9” crumb crust
1 (8 oz) package of cream cheese, softened
1 can Eagle brand sweetened condensed milk
½ cup ReaLemon reconstituted lemon juice
1 t vanilla extract
In medium bowl, beat softened cheese until light and fluffy. Gradually stir in sweetened condensed milk until thoroughly blended. Stir in lemon juice and vanilla. Turn into crust. Refrigerate 2 to 3 hours.
1 cup sugar
2 T cornstarch
Pinch of salt
½ cup fresh or frozen strawberries, crushed
1 cup water
1 pint whole strawberries hulled
In small saucepan, combine sugar, cornstarch, and salt. Add crushed berries and water. Cook over medium heat; stir constantly until thickened and clear. Strain. Add a few drops of red food coloring. Cool. Arrange whole strawberries atop pie. Pour glaze over top of chilled pie.