THEME: Cream Cheese Rhubarb Pie

[Jamie R]

Cream Cheese Rhubarb Pie

FILLING:
1/4 cup cornstarch
1 cup sugar
1 pinch salt
1/2 cup water
3 cups sliced fresh or frozen rhubarb, in 1/2" pieces
1 unbaked pie shell, nine inch

TOPPING:
8 ounce pkg. cream cheese
1/2 cup water
whipped cream
slice almonds

In a saucepan, combine the cornstarch, sugar and salt. Add water and
stir until well combined. Add rhubarb. Cook, stirring often until
moxture boils and thickens. Pour into pie shell. Bake at 425 F. for
10 minutes. Meanwhile, for topping, beat cream cheese, eggs and sugar
until smooth. Pour over pie. Return to oven. Reduce heat to 325 F.
Bake for 35 minutes or until set. Cool. Chill several hours or
overnight. Garnish with shipped cream and almonds.