6 cups strawberries, hulled
1 cup sugar
2 tablespoons cornstarch
½ cup water
3 to 4 large basil leaves, roughly chopped
3 ounces cream cheese
1 fresh pie crust
In small bowl mash enough strawberries to measure 1 cup. Scoop out 2 tablespoons and reserve.
Pour the rest of the mashed strawberries, basil, cornstarch and water into a small saucepan and cook it over medium heat.
Stir it constantly until the mixture thickens and boils.
Boil if for 1 minute, then turn off the heat and allow it to cool.
Meanwhile, in a separate bowl beat the cream cheese and remaining 2 tablespoons of strawberry mixture. Smooth it over the bottom of the pie crust.
Top the cream cheese with the remaining whole strawberries.
Pour the cooked strawberry basil mixture on top.
Place the pie in the refrigerator until set. At least 3 hours.
Serve.
