Strawberry-Cream Cheese Pie

Whole Strawberries make a stunning topping for this creamy cheese cake-like pie. Using a food processor to mix the filling will ensure it's smooth.

CRUST

1 1/2 cups graham cracker crumbs
2 tablespoons sugar
1 teaspoon grated Orange peel
5 tablespoons unsalted butter, melted

FILLING

2 eggs
2/3 cup sugar
12 oz cream cheese, softened
1/2 cup sour cream
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon grated Orange peel

TOPPING

4 cups whole fresh strawberries
1/4 cup red currant jelly, melted

DIRECTIONS

1) Heat oven to 325F. Spray 9-in pie pan with cooking spray. Combine graham cracker crumbs, 2 tablespoons sugar and 1 teaspoon Orange peel in medium mixing bowl. Stir in melted butter until the crumb mixture is moistened. Press into bottom and up sides of pan. Bake for 6 mins or until set.

2) Process eggs and 2/3 cup of sugar in food processor for 1 min or until smooth. Add cream cheese ; pulse to break up. Process 15 secs or until smooth. Add all remaining filling ingredients; process just until smooth. Pour into crust.

3) Bake 30 to 35 mins or into top is firm when gently shaken and outside edge is slightly puffed. Place on wire rack; cover with paper towels. Cool for 2 hours. Remove paper towels; cool to room temperature. Cover and refrigerate until thoroughly chilled, at least 5 hours or overnight.

4) Arrange strawberries over the top of pie; brush with jelly. Serve cold. Store in refrigerator.

SERVING SUGGESTIONS: Serve with a scoop of Cool Whip on top.

8 Servings: Per Serving:
460 calories
28 g total fat (16.5 g saturated fat)
7 g protein
47.5 g carbohydrates
130 mg cholesterol
250 mg sodium
2.5 mg fiber