Rhubarb Berry Cheesecake Pie |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 6 |
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My grandparents grew a ton of stuff in their garden, including rhubarb and strawberries. We typically baked it into pies and cobblers, but then Mom found this recipe and it became a fresh, new favorite. Ingredients:
1 package (8 ounces) cream cheese, softened |
1 can (14 ounces) sweetened condensed milk |
1 teaspoon grated lemon peel |
6 tablespoons lemon juice |
1 teaspoon vanilla extract |
dash salt |
1 graham cracker crust (9 inches) |
topping: |
2 cups sliced fresh or frozen rhubarb |
1/2 cup sugar |
1/4 cup water |
1 pint fresh strawberries, hulled and halved lengthwise |
2 teaspoons lemon juice |
Directions:
1. In a large bowl, beat cream cheese and milk until smooth. Beat in lemon peel, lemon juice, vanilla and salt; pour into crust. Refrigerate, covered, 2 hours.
2. Meanwhile, in a large saucepan, bring rhubarb, sugar and water to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until rhubarb is tender. Drain.
3. Stir in strawberries and lemon juice. Refrigerate until cold. Serve pie with topping. Yield: 8 servings.
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