Cream Cheese Rhubarb Pie
Yield
servingsPrep
740 minCook
60 minReady
800 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
cornstarch
|
|
| 1 | cup |
sugar
|
|
| 1 | x |
salt
pinch |
*
|
| ½ | cup |
water
|
|
| 3 | cups |
rhubarb
fresh or frozen, sliced in 1/2 inch pieces |
*
|
| 1 | x |
pie shell (9 inch)
unbaked, nine inch |
|
| Topping | |||
| 8 | ounce |
cream cheese
|
|
| ½ | cup |
water
|
|
| 1 | x |
cream
whipped |
*
|
| 1 | x |
almonds
sliced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
cornstarch
|
|
| 237 | ml |
sugar
|
|
| 1 | x |
salt
pinch |
*
|
| 118 | ml |
water
|
|
| 7.1E+2 | ml |
rhubarb
fresh or frozen, sliced in 1/2 inch pieces |
*
|
| 1 | x |
pie shell (9 inch)
unbaked, nine inch |
|
| Topping | |||
| 231.2 | ml/g |
cream cheese
|
|
| 118 | ml |
water
|
|
| 1 | x |
cream
whipped |
*
|
| 1 | x |
almonds
sliced |
*
|
Directions
In a saucepan, combine the cornstarch, sugar and salt.
Add water and stir until well combined.
Add rhubarb. Cook, stirring often until moxture boils and thickens.
Pour into pie shell. Bake at 425℉ (220℃). for 10 minutes.
Meanwhile, for topping, beat cream cheese, eggs and sugar until smooth.
Pour over pie.
Return to oven.
Reduce heat to 325℉ (160℃). Bake for 35 minutes or until set. Cool.
Chill several hours or overnight.
Garnish with shipped cream and almonds.
