This vintage 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 Glaze Pie

1 8-inch baked pie shell
2 pints strawberries, washed and hulled
1/2 cup sugar
Dash salt
1 1/2 tbsp. cornstarch
1 tbsp. lemon juice
1 8-oz. package cream cheese, softened
1/2 cup milk

To make glaze: Slice enough berries to fill one cup. Place in saucepan with sugar, salt and one-quarter cup water. Bring to a boil and cook three minutes; remove from heat. Mix cornstarch and one-quarter cup cold water. Stir into berries. Return to heat and cook, stirring, until thick, about two minutes. Add lemon juice. Cool to room temperature. Beat cream cheese with milk until smooth. Spread in bottom of cooled pie shell. Cover with half the glaze. Arrange reserved whole berries on top, stem ends down. Spoon remaining glaze over berries. Chill at least two hours. Serves six.