This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Strawberry Cream Pie

Take about 2-3 of the smallest berries from a pint of strawberries, wash, stem, place in sauce pan with 3-4 cup sugar and 1-2 cup water. Place over moderate flame until they boil, reduce flame and simmer 15 minutes. Pour through wire strainer and crush fruit through the strainer into the juice.

Mix 2 tablespoonfuls cornstarch with 1-4 cup cold water. Return juice to a sauce pan. Add dissolved cornstarch slowly until mixture boils, then allow to simmer until it is a thick heavy syrup. Remove from fire. Cut remainder of the berries into pieces. Pour thick syrup over them and allow to chill. Do not combine pie until ready to serve, then whip 1-2 pint of cream. Fill pastry shell with whipped cream, cover with the ice cold berries and syrup. Serve at once.