This recipe is typed on an old stained recipe card, found in my mom's recipe box.
Spread cream cheese over bottom of cooled baked pie shell. Cover with half of the berries, the choicest. Mash and strain remaining berries until juice is extracted. If necessary, add little water to make 1½ cups juice. Bring juice to boil and gradually stir in mixture of sugar and cornstarch. Cook over low heat, stirring constantly until boiling. Boil 1 minute. Cool, pour over berries in pie shell. Chill 2 hours. Decorate with whipped cream.