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 350u0b0 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.
pastry, cream cheese, egg substitute, honey, vanilla, fresh strawberries, cornstarch, cold water, preserves, topping
Taken from www.tasteofhome.com/recipes/strawberry-cream-cheese-pie/ (may not work)