Let beautiful berries be the star of this simple pie, with time-savers from refrigerated crust and prepared cherry pie filling.
box Pillsbury™ refrigerated pie crusts, softened as directed on box
package (8 oz) cream cheese, softened
teaspoon grated lemon peel
pint (2 cups) fresh whole strawberries
can (21 oz) cherry pie filling
Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
In small bowl, beat cream cheese, sugar, vanilla and lemon peel with electric mixer on medium speed until smooth and well blended. Spread evenly in cooled baked shell.
Arrange strawberries over cream cheese mixture; press in lightly. Spoon pie filling over strawberries. Refrigerate at least 2 hours before serving. If desired, garnish with whipped cream. Store in refrigerator.
This pie can be made the night before. Loosely cover and refrigerate it until serving time.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.