Strawberry Cream Cheese Pie

By MarieR

Food Network Magazine, June 2014, Page 151

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

Preparation

Step 1

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 on a wire rack to room temperature.

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. Refrigerate leftovers.
Yield: 8 servings.