Strawberry Cream Cheese Pie

Ingredients Dough for single-crust pie 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 dough into a 1/8-inch circle on a lightly floured surface and place in a 9-inch pie pan. Flute edge and trim 1/2 in. beyond plate rim. Chill 30 minutes. Preheat oven to 425°.

Wrap unpricked crust in double foil. Use pie weights, dried beans, or uncooked rice.

Bake 15-20 minutes on a lower oven rack until border is light golden brown. Remove foil and weights; bake 3-6 minutes longer until bottom is golden brown. Wire-rack cool. Turn down oven to 350°.

Beat cream cheese, egg substitute, honey, and vanilla in a large bowl until smooth. Put in crust. Bake 15-18 minutes longer until center is almost set. Cool thoroughly on wire rack.

Place strawberries on filling. Cornstarch and water should be smooth in a pot. Mix in preserves. Start boiling and whisk for 2 minutes to thicken. Cover strawberries with spoon or brush. Refrigerate 2 hours before cutting. Add whipped cream if desired.