Strawberry Cream Cheese Pie

If you are still getting strawberries at a good price. This is a fun and different recipe to try.

Pastry for a single-crust pie (9 inches) (If you don't make your own, you can buy one or I use Krusteaz Pie Crust Mix, it makes me feel like I make professional pie crust and it never fails)
1 package (8 ounces) reduced-fat cream cheese
1/2 cup egg substitute (use 2 eggs if you don't have egg substitute)
3 tablespoons honey
1 teaspoon vanilla extract
3-1/2 cups sliced fresh strawberries
1 tablespoon cornstarch
1/2 cup water
1/2 cup reduced sugar strawberry preserves (or strawberry jam)
Fat-Free whipped topping, optional (I used cool whip)
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. Prick bottom and sides of crust with fork. Bake at 350 degrees for 13-15 minutes or until lightly browned
Meanwhile, in a mixing bowl, beat the cream cheese , egg substitute or eggs, honey and vanilla until smooth. Pour into the crust. Bake 15-18 minutes longer or until the 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.
This recipe looks a lot harder than it is. It just takes steps. But the second time you make it will be a breeze.