Rhubarb And Cream Cheese Pie |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I made this before and it is very yummy and different than most rhubarb pies Ingredients:
1/4 cup cornstarch |
1 cup sugar |
pinch salt |
1/2 cup water |
3 cups sliced fresh or frozen rhubarb (1/2-inch pieces) |
1 unbaked pie shell (9 inches) |
topping |
1 package (8 ounces) cream cheese, softened |
2 eggs |
1/2 cup sugar |
whipped cream |
sliced almonds |
Directions:
1. In a saucepan, combine the cornstarch, sugar and salt.
2. Add water; stir until smooth.
3. Add rhubarb.
4. Bring to a boil; cook and stir for 2 minutes or until thickened.
5. Pour into the pie shell; bake at 425° for 10 minutes.
6. Meanwhile, for topping, beat cream cheese, eggs and sugar until smooth.
7. Pour over pie.
8. Reduce heat to 325°.
9. Bake for 35 minutes or until set.
10. Cool.
11. Chill several hours or overnight.
12. Garnish with whipped cream and sliced almonds.
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