Rhubarb Cream-Cheese Pie
13 in pastry
3 tbsp cornstarch
1/4 tsp salt
1 1/2 cups sugar
1 lb rhubarb, cut into 1 in pieces
8 oz cream cheese, softened
2 large eggs, at room temp
1 cup sour cream
1/4 cup toasted sliced almonds
Preheat oven to 425 F. Roll out pastry disk to line 9 in pie plate. Crimp edge;
chill 15 mins.
In saucepan, mix cornstarch, salt and 1 c sugar. Add rhubarb; toss well to coat.
Cook over medium heat, stirring constantly, 8 to 10 mins or until fully boiling
and thickened. Pour into prepared pie shell; bake 10 mins.
In bowl, with mixer, beat cream cheese, eggs, and remaining sugar until blended;
pour over rhubarb mixture. Reduce oven to 350 F. Bake pie 35 mins or until set.
Cool; chill. Spread with sour cream. Garnish with almonds.