Even when snow covers the ground, my mind runs ahead to springtime and strawberries. This pie makes delicious use of the sweet red berries. For a pretty pie, look for berries of fairly uniform size to nestle into the pie shell.

Graham cracker or pastry shell for single crust pie, baked and cooled (I prefer the graham cracker shell!)

1 ½ quarts fresh strawberries (3 pints)
1 cup granulated sugar
3 Tbsp cornstarch
½ cup water
1 pkg cream cheese, softened (use 3 oz. for thinner layer, 8 oz. if you love cream cheese, which we do!)
2-3 Tbsp sugar
1/2-1 tsp grated orange peel

Wash berries and lay on towel to dry. Hull them and cut off any unripened tops. Slice and mash enough strawberries to measure 1 cup, leaving remaining berries whole. Mix sugar and cornstarch in saucepan. Gradually stir in water and mashed berries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute, until shiny. Cool to room temperature but still pourable.

Beat cream cheese with sugar and orange peel until smooth. Spread into piecrust bottom. Top with remaining whole strawberries, cut side down. Pour cooked and cooled strawberry mixture over top. Refrigerate for at least 3 hours or until set. Serve with a dollop of fresh whipped cream on each slice. Store covered in refrigerator.