Rhubarb Cream Pie
- Ready In:
- 1hr 40mins
- Ingredients:
- 5
- Serves:
-
8
ingredients
- 1 refrigerated unbaked 9-inch pie crust
- 4 cups fresh rhubarb or 4 cups frozen rhubarb, thawed and chopped
- 1 1⁄2 cups Splenda granular
- 3 tablespoons all-purpose flour
- 3⁄4 cup fat-free half-and-half
directions
- Rest piecrust for 20 minutes at room temperature.
- Preheat oven to 350°F.
- Cut the room temperature piecrust in half on the folded line. Gently roll each half into a ball. Wipe counter with a wet cloth and place a sheet of waxed paper on top of the damp counter. Place one of the balls on the waxed paper. Cover with another sheet of waxed paper and roll out into a 9-inch circle with rolling pin. Carefully remove waxed paper from one side and place crust into an 8- or 9-inch pie plate. Remove other piece of waxed paper.
- In a large bowl, combine rhubarb, SPLENDA and flour. Add half & half. Mix carefully to combine.
- Spoon rhubarb mixture into prepared piecrust.
- HINT: Place piece of uncooked elbow macaroni upright in center of pie to keep filling from cooking out of crust.
- Repeat process of rolling out remaining piecrust half. Place on top of pie. Flute edges. Lightly spray top crust with butter-flavored cooking spray. Make about 8 slashes with a knife to allow steam to escape.
- Bake in pre-heated oven for 50-to 60 minutes or until done.
- Place pie plate on a wire rack and let set for at least 30 minutes.
- Place in refrigerator for at least 1 hour. Cut into 8 slices.
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RECIPE SUBMITTED BY
mersaydees
Bloomington, Indiana