1

prepared 9-inch (9-oz.) graham cracker crumb crust

2/3 cups

NESTLÉ CARNATION© Evaporated Lowfat Milk

1

large egg

8 ounces

cream cheese, softened

1/2 cups

granulated sugar

2 tablespoons

all-purpose flour

1 tablespoons

lemon juice

1 teaspoons

grated lemon peel

3 cups

halved fresh strawberries

1/4 cups

red currant or strawberry jelly, warmed

PREHEAT oven to 325° F.

PLACE evaporated milk, egg, cream cheese, sugar, flour, lemon juice and lemon peel in blender container; cover. Blend until smooth. Pour into crust.

BAKE for 30 to 40 minutes or until edge is set but center still moves slightly.

Cool in pan on wire rack.

Arrange strawberries on top of pie; drizzle with jelly.

Refrigerate well before serving.