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.

Rhubarb cream cheese pie

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!!