Rhubarb, Cream Cheese and Sour Cream Pie
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- 2 lb
- rhubarb, frozen-in syrup/partially thawed
- 1 c
- 3 Tbsp
- 12 oz
- cream cheese, softened
- eggs, slightly beaten
- 1 c
- dairy sour cream
- 10" pie shell, unbaked
1Partially thaw rhubarb. In a saucepan, mix 1/2 cup of the sugar and the cornstarch. Add rhubarb and cook, stirring until thickened. Pour into 10" unbaked pie shell.
2Place pie in hot preheated 425F.oven for 10 minutes.
3Beat cream cheese, eggs, and remaining 1/2 Cup of sugar together. Remove pie from oven. Pour cheese mixture over the rhubarb. Reduce oven temperature to 350(F.) degrees. Return pie to oven and bake for 30 minutes
4Cool pie, then spread with sour cream. Top with unblanched almonds, if desired.