It is strawberry and rhubarb season here. I decided that I would make a dessert yesterday and asked Paul which one he wanted. He opted for this pie.
I've made cream cheese pies before but never with the strawberry rhubarb combination so we were curious to see if we'd enjoy it.
These pies are easy to make and don't require much time in the kitchen with the oven on (no time at all of you do what I did and use a graham cracker crust) which makes them perfect for warm early summer days.
Every time I make a version of this pie I am impressed with how delicious and easy it is and wonder why I don't make them more often!
Enjoy.
Strawberry Rhubarb Cream Cheese Pie
1 (9-inch) pastry shell baked and cooled (NOTE: I used a graham cracker crust)
1 (8 oz.) pkg. cream cheese softened
2 T. granulated sugar
2 T. milk
1/2 tsp. vanilla extract
2 1/2 c. fresh strawberry halves divided
1 1/2 c. rhubarb (coarsely chopped)
3/4 c. water
1/2 c. granulated sugar
2 T. cornstarch
In a large bowl, using an electric mixer, beat softened cream cheese, 2 tablespoons sugar, milk and vanilla, on medium speed until well combined. Spread the cream cheese mixture into the bottom of the pastry shell.
In a small bowl, mash 1/2 cup strawberries. Arrange the remaining strawberries halves over the cream cheese mixture.
In a small saucepan, combine mashed strawberries, rhubarb, 3/4 cup water, and 1/2 cup sugar; bring to a boil. Reduce heat; simmer 2 minutes or until the rhubarb is tender. Drain, reserving 1 cup juice. (If necessary, add enough water to equal 1 cup.)
Bring the juice and cornstarch to a boil over medium heat, stirring constantly. Boil 2 minutes or until the mixture is clear and thickened. Stir in strawberry-rhubarb mixture and a few drops of red food colouring, if desired. Cool slightly. Spoon over strawberries. Refrigerate until chilled and set.
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