Strawberry Cream Cheese Pie

Makes one 9-inch pie

prepPreheat oven to 350°F / 177°C
1.5 lbs / 680 g fresh strawberries, rinsed, hulled, 1 cup / 150–160 g chopped	Cook strawberry filling, cool completely		Spread filling in crust, fold in quartered berries	Chill 8–48 hours, covered
2 Tablespoons / 30 ml water
1.5 Tablespoons / 11 g cornstarch
1/3 cup / 67 g granulated sugar
1 teaspoon lemon zest
1.5 cups / 180 g graham cracker crumbs	Mix crust, pat into pie dish	Bake crust 350°F / 177°C, 15 min
1/4 cup / 50 g granulated sugar
6 Tablespoons / 85 g unsalted butter, melted
1 cup / 240 ml cold heavy cream	Whip heavy cream to stiff peaks	Fold whipped cream into cream cheese mixture
8 oz / 226 g full-fat brick cream cheese, softened	Beat cream cheese smooth, add sugar & flavorings
1/2 cup / 60 g confectioners' sugar
1 teaspoon pure vanilla extract
1 teaspoon lemon juice
3.5 cups / 500 g fresh strawberries, quartered

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