Strawberry Rhubarb Cream Cheese Pie
Recipe from my dear neighbor Sharon – Luscious fresh strawberries heaped upon a delightful cream cheese base topped with a strawberry-rhubarb compote, Enjoy!
Servings: 8
Ingredients
- 1 (9-inch) pastry shell baked and cooled
- 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
Instructions
- 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 coloring, if desired. Cool slightly. Spoon over strawberries. Refrigerate until chilled and set.
I absolutely love this pie. I make it many times over the summer. I do double the recipe to make two pies at a time. Thank you.
Thank you, Michelle! I am so glad you like it!
I made this pie over the weekend after finding the recipe online. My grandmother used to make this pie, and I loved it. I served it to friends at a dinner party, where it got a great reception. Even the two rhubarb-sceptics (including my husband) who grudgingly accepted the pieces of pie I forced on them, ate every bite. Used rhubarb from the local farmers market and strawberries (mostly) from my garden. Hoping to make it again for an upcoming cousin’s reunion. Thanks so much for sharing.