Rhubarb Cream Cheese Pie With Fresh Strawberries
- Ready In:
- 1hr 30mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 1 prebaked pie crust, cooled, 9-inch (all-butter pie crust recommended)
- 1⁄2 cup sugar (3 1/2 oz.)
- 1 tablespoon cornstarch
- 1 1⁄2 lbs rhubarb, trimmed and thinly sliced (about 4 cups or 1 lb prepped)
-
Custard
- 1 1⁄2 cups cream cheese, at room temperature (12 oz.)
- 1⁄2 cup sugar (3 1/2 oz.)
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1⁄8 teaspoon fine sea salt
-
Remaining
- 2 cups strawberries, hulled and halved
- 2 tablespoons powdered sugar
directions
- Preheat oven to 425°.
- Rub the sugar and cornstarch together in a large bowl, then add the rhubarb and toss until evenly coated.
- Spoon the rhubarb mixture into the prebaked pie crust.
- Bake in the middle of the oven for 15 minutes, then remove the pie from the oven and turn the oven down to 350°.
- Meanwhile, make the custard--using a handheld mixer with beaters or a stand mixer with the paddle attachment, beat the cream cheese and sugar on medium speed until light and fluffy.
- Add the eggs one at a time, beating until smooth after each addition and scraping down the sides of the bowl occasionally.
- Stir in the vanilla and salt.
- Pour the custard into the pie and spread it evenly and smoothly over the rhubarb.
- Return the pie to the oven and bake for 25-30 minutes, or until the custard puffs up around the edges but is still slightly wobbly in the middle (do not worry; as the pie cools, the center will firm up.
- Cool to room temperature on a wire rack.
- Place the strawberries atop the pie and dust with powdered sugar just before serving (a sieve works well for this), or serve the berries alongside with individual slices of pie.
- The pie can be made a day in advance, in which case you should refrigerate it and top with the strawberries just before serving.
- Covered with plastic wrap, the leftovers will keep in the refrigerator for 2-3 days.
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