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Strawberry Cream Cheese Pie

Strawberry Cream Cheese Pie

Strawberry Cream Cheese Pie

Strawberry Cream Cheese Pie


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


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

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