Cream cheese rhubarb pie
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Cornstarch |
| 1 | cup | Sugar |
| 1 | dash | Salt |
| ½ | cup | Water |
| 3 | cups | Rhubarb |
| 1 | pack | Cream cheese -- 8 oz. |
| Softened | ||
| 2 | eaches | Eggs |
| Sliced fresh or frozen inch pieces | ||
| 1 | each | Unbaked pie shell -- 9 |
| Inches | ||
| ½ | cup | Sugar |
| Whipped cream, Sliced | ||
| Almonds | ||
Directions
TOPPING
In a saucepan, combine the cornstarch, sugar and salt. Add water; stir until thoroughly combined. Add rhubarb. Cook, stirring often, until mixture boils and thickens. Pour into the pie shell; bake at 425 deg.
for 10 minutes. Meanwhile, for topping, beat cream cheese, eggs and sugar until smooth. Pour over pie. Return to oven; reduce heat to 325 deg. Bake for 35 minutes or until set. Cool. Chill several hours or overnight. Garnish with whipped cream and sliced almonds. Yield: 8 servings.
Recipe By : Country Woman
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