This recipe was created by tweaking a few things from one of my favorite recipes. I have had the recipe for years. I got it online probably 6 or 7 years ago and I can not find it anywhere. If you know who is to credit for this lovely recipe please do tell! Here is a link to the other post with that recipe.
I will go ahead and type it out again to keep you from clicking around.
I will also include my version of this pie to incorporate the plums. A good friend of mine, who is also a military spouse, is lucky enough to live close to her parents. Her father has a plum tree and she gave me a huge basket full of delicious fresh (no pesticide) plums! I couldn't resist using them in some way in this recipe. Their color is beautiful and I just knew the taste would do very well with the cream cheese.
Here is the original recipe:
Rhubarb Cream Cheese Pie
3 cups rhubarb or 1 pkg. (chopped)
1/2 cup sugar
unbaked pie shell
2 eggs
8 oz. cream cheese
1/2 cup sugar
In a bowl combine rhubarb and 1/2 cup sugar. Fill pie shell with mixture and bake at 425 degrees for 15 minutes. Remove pie and readjust oven to 350 degrees. In a separate bowl, combine 2 eggs, 1 pkg. cream cheese and 1/2 cup sugar. Pour over rhubarb mixture and bake at 350 degrees for 30 minutes.
Topping:
1 cup sour cream
1 teaspoon vanilla
1/2 cup sugar
To make topping mix all ingredients together and pour over hot pie. Spread to edges of pie crust without dripping over. Refrigerate for at least 1 hour.
Rhubarb Plum Cream Cheese Pie
1 cup rhubarb (chopped)
2 cups plums (pitted and sliced-keep the peels on)
2 Tablespoons minute tapioca
1/2 cup sugar
unbaked pie shell
2 eggs
8 oz. cream cheese
1/2 cup sugar
In a bowl combine rhubarb, plums, tapioca and 1/2 cup sugar mixture. Fill pie shell with mixture and bake at 425 degrees for 15 minutes. Remove pie and readjust oven to 350 degrees. In a separate bowl, combine 2 eggs, 1 pkg. cream cheese and 1/2 cup sugar. Pour over rhubarb mixture and bake at 350 degrees for 30 minutes.
Topping:
1 cup sour cream
1 teaspoon vanilla
1/2 cup sugar
To make topping mix all ingredients together and pour over hot pie. Spread to edges of pie crust without dripping over. Refrigerate for at least 1 hour.
I would refrigerate even longer. After one hour it is chilled and delicious, but I find that 3+ hours is even better.
(adding fruit and sugar mixtures to pie shells)
(pouring egg mixture over fruit)
(Sour cream topping added)
(this is the plum version after being chilled)
DELICIOUS!!
Hi, this recipe looks so good. I saw it on petals to picots!
ReplyDeleteJulie from julieslifestyle.blogspot.com
It tastes good too! It is definitely one of my favorites. :) I hope you enjoy! Thanks for stopping by.
ReplyDeleteHi Kayla, thanks for the kind words about my blog and I like your blog too. I am following you too! I love this recipe! My aunt used to make this pie a long time ago and it reminds me of her! Take care.
ReplyDeleteJulie from julieslifestyle.blogspot.com