Directions

1. 1

   In a small saucepan, whisk together the sugar and cornstarch until combined. Gradually add the water while stirring to create a smooth paste. Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring constantly. Once boiling, continue to stir and cook for 2 minutes until the mixture becomes thick and translucent.

2. 2

   Remove the saucepan from heat. Add the strawberry gelatin powder and stir thoroughly until completely dissolved with no lumps remaining. Allow the gelatin mixture to cool to room temperature, then transfer to a bowl and refrigerate for about 30 minutes, or until it reaches a consistency similar to raw egg whites—thickened but still pourable.

3. 3

   While the gelatin cools, prepare the cream cheese layer. In a small bowl, combine the softened cream cheese, powdered sugar, milk, and vanilla extract. Beat with an electric mixer or whisk vigorously until smooth and fluffy. Spread this mixture evenly across the bottom of the prepared pie crust, creating an even layer.

4. 4

   Arrange the sliced fresh strawberries in a single layer over the cream cheese mixture, covering it as completely as desired.

5. 5

   Carefully spoon the thickened gelatin mixture evenly over the strawberries, allowing it to coat them and seep around the berries. Refrigerate the finished pie for at least 1 hour, or until the gelatin is completely set and firm.

6. 6

   Slice the pie into 8 pieces and serve each slice topped with a generous dollop of whipped cream.