1 ready made graham crust
1 1/2 pints of fresh strawberries
2 ripe peaches (3 if small)
1/8 to 1/4 cup sugar
1 small package of vanilla instant pudding mix
1 1/2 cups cold milk
whipped cream

Make the pudding per the box using 1 1/2 cups cold milk. Pour into the crust and chill for 2 hours, or until it firms.
About 1 hour before serving, cut the berries into bite sized pieces. Place in a bowl with the sugar. (start with 1/8 cup and add more to taste after some juice forms). you want to leave the berries long enough to produce juice.
Now peel the peaches and cut about the same size. I usually make long slices from the stem end down all around the peeled peach. Then I make 2 slices around the middle before removing the pit, addd to the berries.
When ready to serve, top the pudding with the fruit and add the whipped cream.

If you will not eat the whole pie, you can keep it better by adding the fruit to each serving instead of the whole pie.

Crust:

1 stick butter, melted
1-1/2 cups graham cracker crumbs
1/2 cup sugar

Mix the three ingredients together, press into the bottom and sides of a greased pie plate, and bake at 350F for 10 to 12 minutes. Paula, for your baby, you can grind 1-1/2 cups almonds or hazelnuts (filberts) and use them in place of the cracker crumbs. Voila! Gluten free for Paula!

Filling:

1 quart strawberries
1 cup sugar
2 tbsp cornstarch
1/4 cup water
1 tbsp butter
3 ounces cream cheese

Choose the best 25 to 30 strawberries and set them aside. Puree the balance, and cook in a sauce pan with the sugar. When it boils, make a paste of the water and cornstarch, and whisk them in; cook for 5 to 8 minutes, until the mixture thickens and becomes clear. Remove from the heat, whisk in the butter, and let it cool.

In your food processor, cut the cream cheese into chunks, add 1 tbsp of the cooled strawberry mixture, and pulse until they are combined and smooth. Spread this in the bottom of the pie shell; it will be a thin layer. Hull the strawberries, and stand them, large end down, in the cream cheese mix. Spoon the cooled filling over them, and refrigerate until ready to use. Serve with whipped cream on top.
Takes a bit of time, but it is well worth the wait!!!

1 9inch pie crust, baked
1 quart strawberries
3/4 cup white sugar
3 Tbsp cornstarch
1/2 cup ginger ale

In a large pot, mash about 1/4 of the strawberries. Add remaining strawberries and bring to a boil, stirring constantly for about three minutes.
In a small bowl, gradually whisk together cornstarch and ginger ale. Gradually add to strawberry mixture. Reduce heat and simmer until thickened. Pour into pie crust and chill for several hours. Serve with whipped cream and chardonnay. Eat while quilting.