Cream cheese rhubarb pie

Yield: 1 servings

Measure Ingredient
¼ cup Cornstarch
1 cup Sugar
1 dash Salt
½ cup Water
3 cups Rhubarb
1 pack Cream cheese -- 8 oz.
\N \N Softened
2 eaches Eggs
\N \N Sliced fresh or frozen inch pieces
1 each Unbaked pie shell -- 9
\N \N Inches
½ cup Sugar
\N \N Whipped cream, Sliced
\N \N Almonds

TOPPING

In a saucepan, combine the cornstarch, sugar and salt. Add water; stir until thoroughly combined. Add rhubarb. Cook, stirring often, until mixture boils and thickens. Pour into the pie shell; bake at 425 deg.

for 10 minutes. Meanwhile, for topping, beat cream cheese, eggs and sugar until smooth. Pour over pie. Return to oven; reduce heat to 325 deg. Bake for 35 minutes or until set. Cool. Chill several hours or overnight. Garnish with whipped cream and sliced almonds. Yield: 8 servings.

Recipe By : Country Woman

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