Spread the cream cheese evenly in the pre-baked pie crust.
Rinse strawberries and dry well by laying on paper towels.
Slice the ends off each strawberry so the surface is flat and it will stand on its own.
Select the best looking strawberries. With the flat end down place the strawberries on top of the cream cheese in the pie crust.
Dice the remaining berries into small slices and place them in a medium-sized saucepan.
Mix the cornstarch and cold water (measure #2) in a small bowl until the cornstarch dissolves.
Add 8 fluid ounces of water (1 cup) and 150 grams of granulated sugar (¾ cup) to the saucepan. Bring to a boil over medium heat.
Add the cornstarch to the saucepan and mix constantly until the mixture thickens.
Add 50 grams of granulated sugar (¼ cup) to the saucepan and continue to stir over medium heat until the sugar melts.
Gently spoon the mixture over the strawberries in the pie pan.
Place pie in refrigerator for 30 minutes or until the pie is set.
Serve with sweetened whipped cream or ice cream!