This recipe was typed onto a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

French Strawberry Pie

One quart berries
One 3 oz. package cream cheese
One baked and cooled 9-in. pie shell
One and one-fourth cups sugar
Three tablespoons cornstarch
One tablespoon lemon juice
One-third cup heavy cream, whipped

Wash, drain and hull berries. Work cheese with a fork until soft; spread over bottom of pastry shell in pan. Select half of the choicest whole berries; press firmly into cream cheese, with the tips up. Mash remaining berries and strain. Measure juice and if necessary add enough water to make one and one-half cups liquid. Mix sugar and cornstarch together in a saucepan. Gradually stir in strawberry and lemon juice. Cook over low heat, stirring constantly, until thick and clear, about 5 or 6 mins. Stir in a few drops of red food coloring, if necessary for better color. Remove from heat and cool. Pour over and around berries in shell. Chill about 3 hours or until firm. Decorate with whipped cream.

SERVES 6.