Strawberry Cheesecake Pie

Strawberry Cheesecake Pie

2/3 Cup evaporated fat free milk

1 pkg (8 oz) fat free cream cheese, softened

1 large egg

½ Cup granulated sugar (I used Splenda)

2 Tbsp all purpose flour

1 tsp grated lemon peel (lemon zest)

1 prepared 9 inch graham cracker crust

1 ½ to 2 cups halved fresh strawberries

3 Tbsp strawberry jelly, warmed

Preheat oven to 325 degrees. Place evaporated milk, cream cheese, egg, sugar, flour and lemon peel in blender; cover. Blend until smooth. Pour into crust.

Bake for 35-40 minutes or until center is set. Cool completely in pan on wire rack. Arrange strawberries on top of pie; drizzle with jelly. Refrigerate for two hours before serving.