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Thursday, July 4, 2013

Rhubarb Plum Cream Cheese Pie




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!!




3 comments:

  1. Hi, this recipe looks so good. I saw it on petals to picots!
    Julie from julieslifestyle.blogspot.com

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  2. It tastes good too! It is definitely one of my favorites. :) I hope you enjoy! Thanks for stopping by.

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  3. Hi 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.
    Julie from julieslifestyle.blogspot.com

    ReplyDelete