Rhubarb Cream Cheese Hand Pies Recipes

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CREAM CHEESE RHUBARB PIE



Cream Cheese Rhubarb Pie image

Make and share this Cream Cheese Rhubarb Pie recipe from Food.com.

Provided by Julesong

Categories     Pie

Time 50m

Yield 1 pie

Number Of Ingredients 12

1/4 cup cornstarch
1 cup sugar
1/2 teaspoon cinnamon
1 pinch salt
1/2 cup water, at room temperature
2 cups sliced rhubarb, in 1/2-inch pieces
1 unbaked pie shell, nine inch
1 (8 ounce) package cream cheese
2 eggs
1/2 cup sugar
1 teaspoon vanilla
whipped cream, for garnish

Steps:

  • Preheat oven to 425 degrees.
  • In a saucepan, combine the cornstarch, sugar, cinnamon and salt.
  • Add water and stir until well combined.
  • Add the rhubarb, and over medium-high heat let simmer, stirring often, until it thickens.
  • (If using frozen rhubarb, let it thaw before using in recipe.) Pour into pie shell.
  • Bake at 425 degrees for 10 minutes.
  • While the bottom half is baking, make the top: beat together the cream cheese, eggs, sugar, and vanilla until smooth.
  • When bottom half of pie has finished baking, remove it from the oven and pour the cream cheese mixture on top.
  • Reduce the heat of the oven to 325 degrees and return the pie to the oven.
  • Bake for 35 minutes or until set.
  • Let cool and chill for several hours or overnight.
  • Before serving, garnish with whipped cream.

Nutrition Facts : Calories 3179.4, Fat 147.6, SaturatedFat 62, Cholesterol 621.9, Sodium 1981.1, Carbohydrate 433.8, Fiber 12, Sugar 310.6, Protein 39.4

CREAM CHEESE RHUBARB PIE



Cream Cheese Rhubarb Pie image

Whenever my mom and I have a "rhubarb attack", we make this pie! Although we haven't farmed much of late, my husband and I call the old family homestead home. Our grown son's the fifth generation to live here.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 12

1/4 cup cornstarch
1 cup sugar
Pinch salt
1/2 cup water
3 cups sliced fresh or frozen rhubarb (1/2-inch pieces)
1 unbaked pie shell (9 inches)
TOPPING:
1 package (8 ounces) cream cheese, softened
2 large eggs
1/2 cup sugar
Whipped cream
Sliced almonds

Steps:

  • In a saucepan, combine the cornstarch, sugar and salt. Add water; stir until smooth. Add rhubarb. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour into the pie shell; bake at 425° for 10 minutes. , Meanwhile, for topping, beat cream cheese, eggs and sugar until smooth. Pour over pie. Reduce heat to 325°. Bake for 35 minutes or until set. Cool. Chill several hours or overnight. Garnish with whipped cream and sliced almonds.

Nutrition Facts :

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