2 (8-ounce) containers regular imitation cream cheese
½ cup granulated sugar
1 teaspoon vanilla extract
½ cup strawberry purée*
3 tablespoons cornstarch
1 (6-ounce) graham cracker pie crust
Preheat oven to 325º F.
In a large mixing bowl, mix together cream cheese, sugar and vanilla until smooth. Add strawberry purée, mix thoroughly, then add cornstarch and continue to mix, scraping sides of bowl to ensure entire mixture is combined.
Pour into graham cracker pie crust and bake in preheated oven for 60 minutes. Remove from oven and allow to cool; filling should set during this time. Cool completely before slicing and drizzle with non-dairy chocolate syrup if desired.
* To make strawberry purée, thoroughly wash approximately 4 ounces fresh strawberries. Remove and discard green tops. Purée berries in a food processor or blender for approximately one minute, or until smooth. If, like me, you are not a fan of strawberry seeds, simply use ½ cup strawberry juice if you are able to find or make it.