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Strawberry Cream Cheese Pie Recipe

Strawberry Cream Cheese Pie Recipe photo by Taste of Home

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"Cheesecake lovers will savor every bite of this light and pretty pie, even if they don't have to watch their diets," says field editor Kim Marie Van Rheenen from Mendota, Illinois. "Our whole family enjoys it."

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Strawberry Cream Cheese Pie Recipe

Prep: 20 min. + chilling Bake: 30 min. + cooling

Yield: 8 Servings

20 30 50

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 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.

Nutritional Analysis: One piece (calculated without whipped topping) equals 268 calories, 12 g fat (6 g saturated fat), 21 mg cholesterol, 119 mg sodium, 34 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 fruit.

Originally published as Strawberry Cream Cheese Pie in Taste of Home April/May 2003, p11

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Strawberry Cream Cheese Pie

Strawberry Cream Cheese Pie

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Reviewed on Jul. 19, 2011 by LaraWest

I made this recipe and it turned out fabulous, just what I needed on a hot summer day! I will, however, use half as much vanilla extract next time I make it.

Reviewed on Jan. 06, 2011 by SHOK

I'd use graham cracker crust instead of pastry crust. That's the way my mother always made it--delicious!!!!

Reviewed on Jun. 16, 2010 by writer053ga

I made this for a family gathering and it was a big hit. It was very easy to make and it was so refreshing and delicious. It was also one of the few healthy desserts at the family gathering, which is why I made it. I loved how tasty and low fat it was! I will definitely be making this again.