rhubarb, cream cheese and sour cream pie
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I found this recipe in the early '60's. Our family loved it then, and it's still a favorite. It's easy, very few ingredients, and just in time for the "in season" rhubarb supply. Please enjoy, it's yummy! Note: I have used fresh rhubarb by simmering it. Frozen is easier and faster
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yield
6 to 8
prep time
20 Min
cook time
40 Min
method
Bake
Ingredients For rhubarb, cream cheese and sour cream pie
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2 lbrhubarb, frozen-in syrup/partially thawed
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1 csugar
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3 Tbspcornstarch
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12 ozcream cheese, softened
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2eggs, slightly beaten
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1 cdairy sour cream
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110" pie shell, unbaked
How To Make rhubarb, cream cheese and sour cream pie
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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.
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2Place pie in hot preheated 425F.oven for 10 minutes.
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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
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4Cool pie, then spread with sour cream. Top with unblanched almonds, if desired.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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