Rhubarb Berry Cheesecake Pie

Name: Rhubarb Berry Cheesecake Pie
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 servings.
Ingredients: 1 package (8 ounces) cream cheese, softened; 1 can (14 ounces) sweetened condensed milk; 6 tablespoons lemon juice; 1 teaspoon grated lemon zest; 1 teaspoon vanilla extract; Dash salt; 1 graham cracker crust (9 inches); TOPPING:; 2 cups sliced fresh or frozen rhubarb; 1/2 cup sugar; 1/4 cup water; 1 pint fresh strawberries, hulled and halved lengthwise; 2 teaspoons lemon juice

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

1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
6 tablespoons lemon juice
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
Dash salt
1 graham cracker crust (9 inches)
TOPPING:
2 cups sliced fresh or frozen rhubarb
1/2 cup sugar
1/4 cup water
1 pint fresh strawberries, hulled and halved lengthwise
2 teaspoons lemon juice

Directions

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.
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.
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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