1970's French Strawberry Pie
1 (4 ounce) package cream cheese, softened
1 tablespoon heavy whipping cream
1 (9 inch) prepared shortbread pie crust (such as Keebler®)
2 cups fresh strawberries, quartered
2 cups fresh strawberries, mashed
1 cup white sugar
¼ cup cornstarch
1 cup heavy whipping cream
2 tablespoons white sugar (optional)
¼ teaspoon vanilla extract (optional)
Beat cream cheese and 1 tablespoon heavy cream together in a bowl. Spread into bottom of pie crust. Arrange about 2 cups quartered strawberries onto cream cheese layer.
Mix 2 cups mashed strawberries, 1 cup sugar, and cornstarch in a saucepan; cook over medium heat until slightly reduced and thickened, about 10 minutes. Cool completely.
Pour cooled strawberry mixture over strawberry layer in pie crust. Chill in refrigerator until set, 2 hours.
Beat 1 cup heavy cream, 2 tablespoons sugar, and vanilla extract in a bowl until light and fluffy, about 5 minutes. Spread over cooled pie.
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