NEXT RECIPE >

Strawberry Cream Cheese Pie Recipe
Strawberry Cream Cheese Pie Recipe photo by Taste of Home
Next Recipe

Strawberry Cream Cheese Pie Recipe

Read Reviews
4.5 8 8
Publisher Photo
Cheesecake lovers will savor every bite of this light and pretty pie, even if they don't have to watch their diets. Our whole family enjoys it. —Kim Van Rheenen, Mendota, Illinois
TOTAL TIME: Prep: 20 min. + chilling Bake: 30 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 30 min. + cooling
MAKES: 8 servings

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

Nutritional Facts

268 calories: 1 piece, 12g fat (6g saturated fat), 21mg cholesterol, 119mg sodium, 34g carbohydrate (0g sugars, 2g fiber), 5g protein .

Directions

  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.
  2. 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.
  3. 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.
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.


Reviews for Strawberry Cream Cheese Pie

AVERAGE RATING
(8)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Acole
Reviewed Jul. 16, 2016

"1/2 cup egg substitute equals 2 eggs"

MY REVIEW
Mama Jacqueline
Reviewed Jul. 12, 2016

"Lovely pie! Not exactly low fat, however. Anytime you use traditional pie crust, it ain't low fat baby!"

MY REVIEW
Oh!MyGosh
Reviewed May. 5, 2016

"I am a fan of raspberries so of course I had to do it "my way'. It was fabulous! Of course I used raspberry seedless preserves. Next, I am going to try it with fresh peaches and then there will be peaches with raspberries and I'll call it Raspberry Melba . I do always put my fresh fruit pies in graham cracker crusts."

MY REVIEW
Ceege
Reviewed May. 4, 2015

"@babs14075....... If you substitute real eggs you will need two eggs for 1/2 cup.

I made this pie and it is delicious. You can't go wrong using this recipe if you need to take a dessert somewhere. Very yummy and easy to make."

MY REVIEW
babs14075
Reviewed May. 4, 2015

"Sounds easy. I don't have egg substitute. Can I use one egg?"

MY REVIEW
LaraWest
Reviewed Jul. 19, 2011

"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."

MY REVIEW
SHOK
Reviewed Jan. 6, 2011

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

MY REVIEW
writer053ga
Reviewed Jun. 16, 2010

"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."

Loading Image