Winning Icebox Pie Recipe from 2011 Old Fashioned Day Pie Contest

Rhubarb Cream Pie made by Kristin Terry

CRUST: 

 1 cup all-purpose flour

1/4 cup sugar

1/2 cup cold butter….you might want to add a TBS or 2 more of butter as it is dry & hard to press into place if you follow the recipe exactly

RHUBARB LAYER:

3 cups sliced fresh rhubarb (1/2-inch pieces)

1/2 cup sugar

1 tablespoon all-purpose flour

CREAM LAYER:

12 ounces PHILADELPHIA Cream Cheese (softened or cubed), softened

1/2 cup sugar

2 eggs

TOPPING:

1 cup (8 ounces) sour cream

2 tablespoons sugar

1 teaspoon vanilla extract

Directions:

For crust, combine the flour and sugar; cut in the butter until the mixture resembles coarse crumbs. Pat into 10-in. pie plate; set aside. For rhubarb layer, combine the rhubarb, sugar and flour; toss lightly and pour into crust. Bake at 375° for 15 minutes. —don’t underbake!Meanwhile, prepare cream layer by beating together cream cheese and sugar until light and fluffy. Beat in eggs, one at a time. Pour over hot rhubarb layer. Bake at 350° for 25-30 minutes or until almost set. Remove to a wire rack. Combine topping ingredients; spread over hot cream layer. Cool completely. Chill.

Yield: 12-16 servings. Nutrition Facts: 1 serving (1 slice) equals 264 calories, 16 g fat (10 g saturated fat), 75 mg cholesterol, 137 mg sodium, 26 g carbohydrate, 1 g fiber, 4 g protein. Rhubarb Cream Delight Dessert published in Country April/May 1990, p51

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