Cream Cheese Rhubarb Pie
By HeatherS
Rate this recipe
4.5/5
(13 Votes)
![Cream Cheese Rhubarb Pie](/media/07/8b/d11df8a9674e9239f136850af82840ce0fc8.jpg/rh/cream-cheese-rhubarb-pie.jpg)
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.
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