Tuesday, July 31
Cream Cheese Rhubarb Pie
After my success with these Cake Batter Truffles, I was asked by the same co-worker to make him a rhubarb dessert. He even supplied the rhubarb. His young daughter harvested the rhubarb a little early but that didn't seem to affect the end result. This recipe is featured on both cooks.com and Taste of Home's website as an award winning recipe. It is part pie and part cheesecake really. Whatever it may be, it is deliciously divine.
Ingredients for pie:
1/4 cup cornstarch
1 cup sugar
pinch of salt
1/2 cup water
3 cups sliced fresh or frozen rhubarb (cut into 1/2 inch pieces)
1 unbaked deep dish 9 inch pie shell
Ingredients for topping:
1 8 oz. pkg. cream cheese, softened
1/2 cup sugar
In a medium saucepan, combine cornstarch, sugar and salt. Add water and stir until thoroughly combined. Add rhubarb. Cook on high, stirring often, until mixture boils and thickens. (TIP: this step took about 6 minutes for me. The rhubarb will sweat, breaking it down into liquid. At first it seems like nothing is happening but give it some time and the mixture will turn out to be a little thicker than set pudding.)
Pour mixture into pie shell and bake at 425 degrees for 10 minutes.
While the pie is in the oven, beat softened cream cheese, eggs and sugar for topping until smooth. After removing the pie from the oven, reduce heat to 325.
Pour topping mixture over warm pie from oven and return to oven. Bake for 35 minutes or until set. Cool on counter.
After pie has cooled, chill several hours or overnight. Garnish with whipped cream and sliced almonds.