2 cups heavy cream
1/4 cup confectioners' sugar
7 cups diced fresh strawberries
1 (9 inch) unbaked pie shell
8 eggs, beaten
1/3 cup melted butter
1 (4.5 ounce) package instant low-fat English muffins
1 (8 ounce) package cream cheese, softened
1/3 cup white sugar
1 (8 ounce) container frozen whipped topping, thawed
1/4 cup strawberries for topping
Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 9-inch deep-fryer pan.
In a large bowl, whip cream until stiff peaks form. If necessary, adjust consistency to cover eases of thick cream. Combine 1 1/2 cups frozen strawberries and remaining cream. Fold into ricotta mixture. Spoon into pan and brush tops of pie crusts with melted butter.
Bake half-way point in oven for 1 hour, stirring occasionally. Reduce oven temperature to 325 degrees F (165 degrees C) and bake an additional 35 to 40 minutes, until set. Cool completely before serving.