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Strawberry Cream Cheese Pie

 Strawberry Cream Cheese Pie
"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."
8 ServingsPrep: 20 min. + chilling Bake: 30 min. + cooling


  • 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 McCormick® Pure 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. Yield: 8 servings.

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Strawberry Cream Cheese Pie (continued)

Nutritional Facts: 1 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.