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Rhubarb Cream Cheese Pie

Ingredients

  • 9″ unbaked pie shell
  • 1/3 c sugar
  • 3 T cornstarch
  • 2 (12 oz) pkg. frozen rhubarb, partially thawed
  • 1 (8-oz) pkg cream cheese
  • 2 eggs
  • 1/2 c sugar
  • 1 c sour cream
  • almonds
  1. Mix 1/3 c sugar, cornstarch, and rhubarb. Cook over medium heat, stirring, until thickened. Pour into pie shell. Bake 10 minutes at 425°
  2. In a small bowl, using mixer on medium speed, beat eggs, cream cheese, and 1/2 c sugar until smooth. Pour over rhubarb. Turn oven down to 350°. Bake pie 30 minutes longer
  3. Cool. Spread top with sour cream, garnish with two rows of almonds.

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