Ingredients

• 1 pie shell, 9″ size
• 8 ounces reduced-fat cream cheese
• 1/2 cup powdered sugar
• 2 cups no sugar added or natural fruit strawberry jam
• 1 tablespoon lemon juice
• 1 tablespoon water
• 1-1/2 teaspoons unflavored gelatin (such as Knox^® unflavored gelatin)
• 1/2 pound fresh strawberries
• 1/2  cup + 2 tablespoons granulated sugar
• 3/4 cup heavy whipping cream
• 1 teaspoon vanilla

Preparation

1. Bake pie shell according to directions. Let cool. Slice fresh strawberries and set aside. 
2. Combine cream cheese together with powdered sugar and blend until smooth. Set mixture aside.
3. Combine lemon juice, water, and gelatin in a small bowl. Let stand until thickened, about 5 minutes.
4. Put strawberry jam into a large saucepan. Stir gelatin mixture and 1/2 cup of sugar into the jam. Simmer about 2 minutes. Let cool. Once cool, fold in fresh strawberries.
5. For the whipped cream, place bowl and whisk in freezer for 10-15 minutes. Put 2 tablespoons sugar, heavy whipping cream, and vanilla into bowl and whip until stiff. (Can be done with a hand-mixer, stand mixer, or by hand.)
6. Spread cream cheese mixture in bottom and around sides of pie shell.
7. Top with strawberry mixture and let set for 4 hours, refrigerated. Add homemade whipped cream when ready to serve.

Helpful hints

• Fan strawberry slices in center of pie for decoration.
• For a homemade jam; cook frozen berries over medium-low heat until they release juice, about 3-5 minutes. Turn up the heat to medium-high. Cook, stirring frequently until they are thick and cooked down, like the consistency of jam. This takes about 25 minutes. Measure out 2 cups. Count as 3 carbohydrate choices if using homemade jam.
• For diabetics, reduce carbohydrate by substituting artificial sweetener for granulated sugar.