Strawberry Cream Cheese Pie

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Strawberry Cream Cheese Pie

Ingredients

  • Pastry for a single-crust pie (9-inches)
  • 1 package (8 ounces) reduced-fat cream cheese
  • ½ cup egg substitute
  • 3 tablespoons honey
  • 1 teaspoon vanilla extract
  • 3½ cups sliced fresh strawberries
  • 1 tablespoon cornstarch
  • ½ cup cold water
  • ½ cup reduced-sugar strawberry preserves
  • Fat-free whipped topping, optional

Directions

  1. Roll out pastry to fit a 9-inch pie plate; transfer pastry to plate. Trim pastry to ½-inch beyond the edge of plate, flute edges. Prick bottom and sides of crust with a fork. Bake at 350 degrees for 13–15 minutes or until lightly browned.

  2. Meanwhile, in a mixing bowl, beat the cream cheese, egg substitute, honey and vanilla until smooth. Pour into the crust. Bake 15–18 minutes longer or until the center is almost set. Cool on a wire rack to room temperature.

  3. Arrange strawberries over filling. In a saucepan, combine the cornstarch and water until smooth. Stir in preserves. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon or brush over the strawberries. Refrigerate for 2 hours before cutting. Garnish with whipped topping if desired. Refrigerate leftovers.

Recipe courtesy of

Taste of Home

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