Strawberry Cream Cheese Pie

(Courtesy of Taste of Home)

Ingredients:
Pastry for a single-crust pie (9 inches)
1 pkg. (8 oz.) reduced-fat cream cheese
1/2 c. egg substitute
3 Tbsp. honey
1 tsp. vanilla extract
3 1/2 c. sliced fresh strawberries
1 Tbsp. cornstarch
1/2 c. cold water
1/2 c. reduced-sugar strawberry preserves
Fat-free whipped topping, optional

Directions:
Roll out pastry to fit a 9 inch pie plate; transfer pastry to plate.  Trim pastry to 1/2 inch beyond edge of plate; flute edges.  Bake at 350 degrees 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 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.