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This chilled pie always gets compliments at picnics and is also dressy enough for a formal dinner party, especially if you get more creative with the strawberry garnish. It is an excellent warm-weather dessert and pairs well with champagne or a light dessert wine. This is from my old New England side but I think the recipe is French. It's time-consuming and tough to do the filling, so I recommend a few practice runs before a big date.
This was a somewhat secret recipe in Grandma's day. Secret's out now! 

Glacé Strawberry Pie

Ingredients

  1 9" pie crust, baked and cooled
  1 quart fresh strawberries (about 2 16oz plastic containers)
  3 oz cream cheese, room temperature (about 1/2 package)
  1 cup sugar
  3 tablespoons cornstarch
  can whipped cream

Time
  1 Hour cook + 4 Hours chill

Directions

Clean, de-stem, and halve strawberries. Save about 15 of the ripest, nicest looking halves. Spread cream cheese on the bottom of the inside of the pie shell. Make a design that covers the cream cheese with some of the saved strawberry halves. Save 4 more halves. Set aside.

Run remaining strawberries in batches through a blender until pulped. Pour pulp through a large wire strainer sitting inside a bigger bowl, mash through with spoon. Try to get most of the juice through while the seeds and pulp stay in strainer. Pour 1/4 cup water through if it isn't draining well (or use 100% juice such as Juicy Juice brand). When finished you should have at least 3 cups juice. If you have less, add more water.

Mix sugar and cornstarch in saucepan. Gradually mix in juice. Whisk out the lumps. Slowly bring to boil, stirring constantly over low heat. Juice should start to thicken into very thick pudding consistency, and will change color from pink to semi-transparent ruby; about 4 minutes after boiling (longer is OK because as long as you don't burn it, you can't over-do this). Remove from heat and cool until just warm, not hot. Poor into the pie shell. Refrigerate. When it has set an hour, garnish with the remaining 4 strawberry halves. Let it set until firm (a few hours).

Serve with whipped cream.