Strawberry Cream Pie

This light and pretty pie is a delight in every bite!


    • Crust:

      •1 and 1/2 cups graham cracker crumbs (about 12 full sheet graham crackers)
      • 1/4 cup granulated sugar
      • 6 Tablespoons unsalted butter, melted
    • Filling:

      • 1 package (8 ounces) reduced-fat cream cheese
      • 2 eggs
      • 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 Grandma’s Jam House reduced-sugar strawberry jam
      • Fat-free whipped topping, optional


1. Use a food processor or blender to grind them into fine crumbs. You can also place them in a zip-top bag and crush them into fine crumbs with a rolling pin.
2. Stir the graham cracker crumbs and granulated sugar together in a medium bowl, and then stir in the melted butter. The mixture will be thick, coarse, and sandy.
3. Pour the mixture into an ungreased, 9-inch pie pan. Using your hand, press the crumbs down into the bottom and up the sides to make a compact crust. Pat down until the mixture is no longer crumby/crumbly.
4. Pre-bake for 10 minutes at 350°F
5. Cool on a wire rack.
6. In a large bowl, beat cream cheese, egg substitute, honey and vanilla until smooth.
7. Pour into crust. Bake at 350° until center is almost set, 15-18 minutes longer.
8. Cool completely on a wire rack.
9. Arrange strawberries over filling.
10. In a saucepan, combine cornstarch and water until smooth.
11. Stir in jam. Bring to a boil; cook and stir for 2 minutes or until thickened.
12. Spoon or brush over the strawberries.
13. Refrigerate for 2 hours before cutting.
14. If desired, garnish with whipped topping.