Rhubarb Cheese Pie Recipe
8 Servings / Prep: 35 min. Bake: 25 min. + chilling
Ingredients:
Pastry for single-crust pie (9 inches)
4-1/2 teaspoons all-purpose flour
1 tablespoon cornstarch
1 cup sugar, divided
1/2 cup water
3 cups sliced fresh or frozen rhubarb
1 teaspoon vanilla extract, divided
12 ounces cream cheese, softened
2 eggs, lightly beaten
1 egg yolk
Directions:
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 degrees F 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 and 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 degrees F for 25-30 minutes or until set. Cool on a wire rack for 1 hour. Cover and refrigerate for at least 4 hours before serving. Yield: 8 servings.
Editor&amp;#8217;s Note: If using frozen rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutrition Facts:&nbsp;1 slice equals 410 calories, 24&amp;#160;g fat (13&amp;#160;g saturated fat), 130&amp;#160;mg cholesterol, 246&amp;#160;mg sodium, 43&amp;#160;g carbohydrate, 1&amp;#160;g fiber, 7&amp;#160;g protein.