Rhubarb and Cream Cheese Pie

1. 1

   Cook rhubarb, sugar, cornstarch and salt until thick.

2. 2

   Pour into unbaked pie shell.

3. 3

   Bake 425F 10 minutes.

4. 4

   Mix cream cheese, sugar and eggs until creamy.

5. 5

   Pour on top of rhubarb.

6. 6

   Filling will puff up as it bakes - if it completely fills the crust it will spill over.

7. 7

   Instead of a decorative pie shell edge I pinch it every couple of inches to make it stand up.

8. 8

   Bake at 350F (180C) for 30 minutes.

9. 9

   If you bake it until the filling is lightly browned and the center looks done it will be over-cooked.

* Per serving · 4 servings · Values may vary.

No additional tips available.