RHUBARB CHEESE PIE
This tangy rhubarb pie is topped with a luscious cream cheese layer. -Stacey Meyer, Plymouth, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- 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., 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., 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., 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 : Calories 410 calories, Fat 24g fat (13g saturated fat), Cholesterol 130mg cholesterol, Sodium 246mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 1g fiber), Protein 7g protein.
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Annia Sigila
[email protected]This pie was disappointing. The crust was dry and crumbly, and the filling was too runny. I think I used too much cornstarch, because the filling was more like pudding than pie filling. I'll try again with a different recipe.
Reneilwe More
[email protected]This pie was a hit at my last party! I made it the day before and it was even better the next day. The crust was flaky and the filling was creamy and tart. I used a combination of red and green rhubarb, which gave the pie a beautiful pink color. I se
Martin Gasca
[email protected]I'm not a big fan of rhubarb, but I made this pie for my husband and he loved it. The crust was flaky and the filling was creamy and tangy. I think the combination of rhubarb and cheese is really unique and delicious. I would definitely recommend thi
Danish Rehman
[email protected]This pie was delicious! The crust was flaky and the filling was creamy and tart. I used a combination of red and green rhubarb, which gave the pie a beautiful pink color. I served it with a scoop of vanilla ice cream and it was the perfect dessert.
Husna Faheem
[email protected]This pie was a bit of a disappointment. The crust was dry and crumbly, and the filling was too runny. I think I used too much cornstarch, because the filling was more like pudding than pie filling. I'll try again with a different recipe.
Md. Kaium
[email protected]I made this pie for my family and they all loved it! The crust was flaky and the filling was creamy and tart. The perfect balance of flavors. I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make rhubarb pie.
Fuseini Abubakari
[email protected]This pie is sooo good! I made it for a potluck and it was a huge success. Everyone loved it and I got so many compliments. The filling is creamy and tangy, and the crust is perfectly flaky. I will definitely be making this pie again!
Steve Yocum
[email protected]This pie was a bit too tart for my taste, but my husband loved it. The crust was nice and flaky, but the filling was a little runny. I think I'll try a different recipe next time.
Patu Jimenez
[email protected]I've been making this rhubarb cheese pie for years and it's always a hit. The combination of sweet and tart is perfect, and the crust is always flaky and delicious. I like to add a scoop of vanilla ice cream on top when I serve it.
Hot Bo
[email protected]This was my first time making a rhubarb cheese pie and it turned out amazing! The crust was flaky and buttery, and the filling was tart and creamy. I used a combination of red and green rhubarb, which gave the pie a beautiful pink color. My family lo