Taste of Home
Rhubarb Berry Cheesecake Pie
TOTAL TIME: Prep: 35 min. + chilling
YIELD: 8 servings.
My grandparents grew a ton of stuff in their garden, including rhubarb and strawberries. We typically baked it into pies and cobblers, but then Mom found this recipe and it became a fresh, new favorite. —LeeAnn McCue, Charlotte, North Carolina
Ingredients
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1 package (8 ounces) cream cheese, softened
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1 can (14 ounces) sweetened condensed milk
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6 tablespoons lemon juice
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1 teaspoon grated lemon zest
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1 teaspoon vanilla extract
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Dash salt
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1 graham cracker crust (9 inches)
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TOPPING:
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2 cups sliced fresh or frozen rhubarb
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1/2 cup sugar
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1/4 cup water
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1 pint fresh strawberries, hulled and halved lengthwise
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2 teaspoons lemon juice
Directions
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1.
In a large bowl, beat cream cheese and milk until smooth. Beat in lemon juice, lemon zest, vanilla and salt; pour into crust. Refrigerate, covered, 2 hours.
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2.
Meanwhile, in a large saucepan, bring rhubarb, sugar and water to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until rhubarb is tender. Drain.
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3.
Stir in strawberries and lemon juice. Refrigerate until cold. Serve pie with topping.
Nutrition Facts
1 piece: 435 calories, 20g fat (10g saturated fat), 48mg cholesterol, 289mg sodium, 59g carbohydrate (53g sugars, 2g fiber), 8g protein.
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