cream cheese rhubarb pie

Name: Cream Cheese Rhubarb Pie
Prep time: 15 min
Cook time: 45 min
Yield: 8
Cuisine: American
Ingredients: 1/4 cup(s) cornstarch; 1 cup(s) sugar; dash(es) salt; 1/2 cup(s) water; 3 cup(s) sliced fresh or frozen rhubarb (1/2-inch pieces); 1 - unbaked pie shell (9 inches); FOR THE TOPPING; 1 package(s) (8 ounces) cream cheese, softened; 2 - eggs; 1/2 cup(s) sugar; - whipped cream; - sliced almonds

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

►

yield 8 serving(s)

prep time 15 Min

cook time 45 Min

method Bake

Ingredients For cream cheese rhubarb pie

1/4 c

cornstarch
1 c

sugar
dash

salt
1/2 c

water
3 c

sliced fresh or frozen rhubarb (1/2-inch pieces)
1

unbaked pie shell (9 inches)
FOR THE TOPPING
1 pkg

(8 ounces) cream cheese, softened
2

eggs
1/2 c

sugar
whipped cream
sliced almonds

How To Make cream cheese rhubarb pie

1
In a saucepan, combine the cornstarch, sugar and salt. Add water; stir until smooth. Add rhubarb. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour into the pie shell; bake at 425° for 10 minutes.

2
Meanwhile, for topping, beat cream cheese, eggs and sugar until smooth. Pour over pie. Reduce heat to 325°. Bake for 35 minutes or until set. Cool. Chill several hours or overnight. Garnish with whipped cream and sliced almonds.
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!

Comments and reviews are disabled on unpublished recipes.