Cream Cheese Rhubarb Pie

By HeatherS

Ingredients

• TOPPING:
• 1/4 cup cornstarch
• 1 cup sugar
• Pinch salt
• 1/2 cup water
• 3 cups sliced fresh or frozen rhubarb (1/2-inch pieces)
• 1 unbaked pie shell (9 inches)
• 1 package (8 ounces) cream cheese, softened
• 2 Eggland's Best Eggs
• 1/2 cup sugar
• Whipped cream
• Sliced almonds

Details

Servings 6
Preparation time 15mins
Adapted from tasteofhome.com

Preparation

Step 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.

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. Yield: 8 servings.