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Cream Cheese Rhubarb Pie

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Submitted by bluesmomma44

YIELD

servings

PREP

740 min

COOK

60 min

READY

800 min

Ingredients

¼ 59
CUP ML CORNSTARCH
1 237
CUP ML SUGAR
1 1
X X SALT
pinch *
½ 118
CUP ML WATER
3 7.1E+2
CUPS ML RHUBARB
fresh or frozen, sliced in 1/2 inch pieces *
1 1
X X PIE SHELL (9 INCH)
unbaked, nine inch
Topping
8 231.2
OUNCE ML/G CREAM CHEESE
½ 118
CUP ML WATER
1 1
X X CREAM
whipped *
1 1
X 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 207g (7.3 oz)
Amount per Serving
Calories 587 47% from fat
 % Daily Value *
Total Fat 31g 47%
Saturated Fat 16g 80%
Trans Fat 0g
Cholesterol 64mg 21%
Sodium 379mg 16%
Total Carbohydrate 25g 25%
Dietary Fiber 0g 2%
Sugars g
Protein 12g
Vitamin A 16% Vitamin C 0%
Calcium 6% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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