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Strawberry Cream Cheese Pie

Cheesecake lovers will savor every bite of this light and pretty pie, even if they don't have to watch their diets. Our whole family enjoys it. —Kim Van Rheenen, Mendota, Illinois
  • Total Time
    Prep: 20 min. + chilling Bake: 30 min. + cooling
  • Makes
    8 servings

Ingredients

  • Pastry for a single-crust pie (9 inches)
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1/2 cup egg substitute
  • 3 tablespoons honey
  • 1 teaspoon vanilla extract
  • 3-1/2 cups sliced fresh strawberries
  • 1 tablespoon cornstarch
  • 1/2 cup cold water
  • 1/2 cup reduced-sugar strawberry preserves
  • Fat-free whipped topping, optional

Directions

  • Roll out pastry to fit a 9-in. pie plate; transfer pastry to plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Bake at 350° for 13-15 minutes or until lightly browned.
  • Meanwhile, in a large bowl, beat the cream cheese, egg substitute, honey and vanilla until smooth. Pour into crust. Bake 15-18 minutes longer or until center is almost set. Cool completely on a wire rack.
  • Arrange strawberries over filling. In a saucepan, combine 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.
Nutrition Facts
1 piece: 268 calories, 12g fat (6g saturated fat), 21mg cholesterol, 119mg sodium, 34g carbohydrate (0 sugars, 2g fiber), 5g protein.

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