Rhubarb & Cream Cheese Pie
Yield
servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
rhubarb
chopped in 1 inch pieces |
*
|
| 1 | cup |
sugar
|
|
| 4 | tablespoons |
cornstarch
|
|
| ½ | teaspoon |
salt
|
|
| 8 | ounces |
cream cheese
|
|
| ½ | cup |
sugar
|
|
| 1 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
rhubarb
chopped in 1 inch pieces |
*
|
| 237 | ml |
sugar
|
|
| 6E+1 | ml |
cornstarch
|
|
| 2.5 | ml |
salt
|
|
| 231.2 | ml/g |
cream cheese
|
|
| 118 | ml |
sugar
|
|
| 1 | large |
eggs
|
|
Directions
Cook rhubarb, sugar, cornstarch and salt until thick.
Pour into unbaked pie shell.
Bake 425F 10 minutes.
Mix cream cheese, sugar and eggs until creamy.
Pour on top of rhubarb.
Filling will puff up as it bakes - if it completely fills the crust it will spill over.
Instead of a decorative pie shell edge I pinch it every couple of inches to make it stand up.
Bake at 350℉ (180℃) for 30 minutes.
If you bake it until the filling is lightly browned and the center looks done it will be over-cooked.
