CREAM CHEESE RHUBARB PIE

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Make and share this Cream Cheese Rhubarb Pie recipe from Food.com.

Provided by Julesong

Categories     Pie

Time 50m

Yield 1 pie

Number Of Ingredients 12

1/4 cup cornstarch
1 cup sugar
1/2 teaspoon cinnamon
1 pinch salt
1/2 cup water, at room temperature
2 cups sliced rhubarb, in 1/2-inch pieces
1 unbaked pie shell, nine inch
1 (8 ounce) package cream cheese
2 eggs
1/2 cup sugar
1 teaspoon vanilla
whipped cream, for garnish

Steps:

  • Preheat oven to 425 degrees.
  • In a saucepan, combine the cornstarch, sugar, cinnamon and salt.
  • Add water and stir until well combined.
  • Add the rhubarb, and over medium-high heat let simmer, stirring often, until it thickens.
  • (If using frozen rhubarb, let it thaw before using in recipe.) Pour into pie shell.
  • Bake at 425 degrees for 10 minutes.
  • While the bottom half is baking, make the top: beat together the cream cheese, eggs, sugar, and vanilla until smooth.
  • When bottom half of pie has finished baking, remove it from the oven and pour the cream cheese mixture on top.
  • Reduce the heat of the oven to 325 degrees and return the pie to the oven.
  • Bake for 35 minutes or until set.
  • Let cool and chill for several hours or overnight.
  • Before serving, garnish with whipped cream.

Nutrition Facts : Calories 3179.4, Fat 147.6, SaturatedFat 62, Cholesterol 621.9, Sodium 1981.1, Carbohydrate 433.8, Fiber 12, Sugar 310.6, Protein 39.4

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