RHUBARB CHEESE PIE

Rhubarb Cheese Pie image

This tangy rhubarb pie is topped with a luscious cream cheese layer. -Stacey Meyer, Plymouth, Wisconsin

Provided by Taste of Home

Time 1h

Yield 8 servings.

Number Of Ingredients 10

Ingredients

Pastry for single-crust pie (9 inches)
4-1/2 teaspoons all-purpose flour
1 tablespoon cornstarch
1 cup sugar, divided
1/2 cup water
3 cups sliced fresh or frozen rhubarb
1 teaspoon vanilla extract, divided
12 ounces cream cheese, softened
2 large eggs, lightly beaten
1 large egg yolk

Steps:

Line a 9-in. pie plate with pastry; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a small saucepan, combine the flour, cornstarch and 1/2 cup sugar. Add water and rhubarb; stir until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1/2 teaspoon vanilla. Transfer to prepared pastry., In a small bowl, beat the cream cheese with remaining sugar and vanilla until smooth. Add eggs and egg yolk; beat on low speed just until combined. Spread over top of pie., Cover edges with foil. Bake at 325° for 25-30 minutes or until set. Cool on a wire rack for 1 hour. Refrigerate for at least 4 hours before serving.

Nutrition Facts : Calories 410 calories, Fat 24g fat (13g saturated fat), Cholesterol 130mg cholesterol, Sodium 246mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 1g fiber), Protein 7g protein.