Taste of Home
Rhubarb Cheese Pie
TOTAL TIME: Prep: 35 min. Bake: 25 min. + chilling
YIELD: 8 servings.
This tangy rhubarb pie is topped with a luscious cream cheese layer. —Stacey Meyer, Plymouth, Wisconsin
Ingredients
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Pastry for single-crust pie (9 inches)
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4-1/2 teaspoons all-purpose flour
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1 tablespoon cornstarch
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1 cup sugar, divided
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1/2 cup water
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3 cups sliced fresh or frozen rhubarb
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1 teaspoon vanilla extract, divided
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12 ounces cream cheese, softened
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2 large eggs, lightly beaten
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1 large egg yolk
Directions
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1.
Line a 9-in. pie plate with pastry; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
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2.
In a small saucepan, combine the flour, cornstarch and 1/2 cup sugar. Add water and rhubarb; stir until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1/2 teaspoon vanilla. Transfer to prepared pastry.
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3.
In a small bowl, beat the cream cheese with remaining sugar and vanilla until smooth. Add eggs and egg yolk; beat on low speed just until combined. Spread over top of pie.
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4.
Cover edges with foil. Bake at 325° for 25-30 minutes or until set. Cool on a wire rack for 1 hour. Refrigerate for at least 4 hours before serving.
Nutrition Facts
1 slice: 410 calories, 24g fat (13g saturated fat), 130mg cholesterol, 246mg sodium, 43g carbohydrate (27g sugars, 1g fiber), 7g protein.
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