Rhubarb Cheesecake Pie
Makes 1 - 9 inch deep dish pie (8 servings).
1/4 cup cornstarch
1 cup white sugar
1 pinch salt
1/2 cup water
3 cups chopped rhubarb
1 (9 inch) prebaked deep dish pie shell
1 (8 ounce) package cream cheese
2 eggs
1/2 cup white sugar
Directions
1 Preheat oven to 425 degrees F (220 degrees C.)
2 In a saucepan, combine cornstarch, 1 cup sugar, salt,
water and rhubarb. Cook, stirring occasionally, until
thickened. Pour into pie shell.
3 Bake in the preheated oven for 10 minutes. Remove from
oven and reduce temperature to 325 degrees F (165
degrees C.)
4 In a medium bowl, beat cream cheese, eggs and 1/2 cup
sugar until smooth. Pour over rhubarb in the pan.
5 Bake in the preheated oven for 35 minutes, or until
filling is set.
Makes 1 - 9 inch deep dish pie (8 servings).
1/4 cup cornstarch
1 cup white sugar
1 pinch salt
1/2 cup water
3 cups chopped rhubarb
1 (9 inch) prebaked deep dish pie shell
1 (8 ounce) package cream cheese
2 eggs
1/2 cup white sugar
Directions
1 Preheat oven to 425 degrees F (220 degrees C.)
2 In a saucepan, combine cornstarch, 1 cup sugar, salt,
water and rhubarb. Cook, stirring occasionally, until
thickened. Pour into pie shell.
3 Bake in the preheated oven for 10 minutes. Remove from
oven and reduce temperature to 325 degrees F (165
degrees C.)
4 In a medium bowl, beat cream cheese, eggs and 1/2 cup
sugar until smooth. Pour over rhubarb in the pan.
5 Bake in the preheated oven for 35 minutes, or until
filling is set.
