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Strawberry Cream Cheese Pie

Total Time

Prep: 30 min. + chilling Bake: 15 min. + chilling

Makes

8 servings

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
Strawberry Cream Cheese Pie Recipe photo by Taste of Home

Ingredients

  • Dough for single-crust pie
  • 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

  1. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
  2. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°.
  3. Meanwhile, in a large bowl, beat cream cheese, egg substitute, honey and vanilla until smooth. Pour into crust. Bake until center is almost set, 15-18 minutes longer. Cool completely on a wire rack.
  4. 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. If desired, garnish with whipped topping.

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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