My Strawberry Rhubarb Pie
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- 3 c
- frozen chopped rhubarb
- 2 c
- sliced strawberries
- 1 1/2 c
- 1/4 tsp
- 1/4 tsp
- 3 Tbsp
- stick butter
- 6 Tbsp
- 1 large
- egg white
- 1--8 oz
- cream cheese
- 1--6.5 oz
- can whipped cream
- graham cracker pie crust
1preheat oven to 400*
2Chop rhubarb and put into a 4 quart pan
3Add sugar, nutmeg, salt, butter, and milk to pan
4Cover pan and cook over medium heat until rhubarb has came apart. And the other ingredents are mixed well. Let cool in pan.
5Put soften cream cheese into a mixing bowl.
6Add all of can whipping cream to cream cheese in bowl. Mix with beaters until blended very well.
7Brush egg white on and on sides of graham cracker crust. Bake in oven for 5 minutes. Take out of oven.
8Slice strawberries and line the bottom of both pie crust evenly with the strawberries
9Add a layer of cream cheese and whipped cream mixture evenly over strawberries.
10Add layer of rhubarb mixture from the pan. Put evenly over both pies.
11Put pies in fridge for at less 2 hrs before cutting.