Ingredients for - Strawberry Cream Cheese Pie
How to cook deliciously - Strawberry Cream Cheese Pie
1. Stage
On a lightly floured surface, roll out your pie dough into an 1/8-inch-thick circle. Gently transfer the dough to a 9-inch pie plate. Trim the edges of the dough to a 1/2 inch beyond the plate's rim. Flute the edges with your knuckles, and refrigerate for 30 minutes. Preheat your oven to 425°F.
2. Stage
Line your unpricked crust with a double thickness of foil, and fill it with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until the edge is a light golden brown, 15 to 20 minutes. Remove the weights and foil. Continue baking three to six minutes, until the bottom is golden brown. Cool on a wire rack, and reduce the oven temperature to 350°.
3. Stage
While the crust cools, beat the cream cheese, egg substitute, honey and vanilla until smooth. Pour the mixture into the crust. Bake until the center is almost set, 15 to 18 minutes. Cool completely on a wire rack.
4. Stage
Once the cream cheese layer has cooled, arrange the strawberries over the filling. Editor's Tip: You'll want to cover all the cream cheese, and you can arrange the slices of strawberries any which way or create a rosette pattern by placing the slices in concentric circles.
5. Stage
In a saucepan, combine the cornstarch and water until smooth. Stir in the preserves, and bring to a boil. Cook and stir for two minutes or until thickened. Spoon or brush the mixture over the strawberries.
6. Stage
Refrigerate the pie for two hours to allow the layers to set. If desired, garnish with whipped topping.
