| RHUBARB STRAWBERRY DESSERT PIE |
|
|
|
Makes One 10-inch Pie 8 Servings10 -inch Classic CRISCO Double Pie Crust 2 tablespoons butter or margarine 2 cups red rhubarb, cut into 1/2-inch pieces* 1 -1/4 cups granulated sugar, divided 3 tablespoons cornstarch * 1/8 teaspoon salt 2 egg yolks 1/4 cup whipping cream 1 package (3 ounces) cream cheese, softened 2 tablespoons confectioners' sugar 4 ounces (one half of 8-ounce container) frozen nondairy whipped topping, thawed 1 pint fresh strawberries, sliced (2 cups) 1/4 cup granulated sugar 4 -1/2 teaspoons cornstarch 4 egg whites 1/2 teaspoon cream of tartar 1/2 cup granulated sugar For crust, prepare and bake (see Classic Crisco Pie Crust recipe). Cool. For rhubarb filling, melt butter in medium saucepan. Add rhubarb and 1 cup granulated sugar. Cook, stirring occasionally, on low heat until rhubarb is tender. Combine remaining 1/4 cup granulated sugar, 3 tablespoons cornstarch and salt. Stir in egg yolks and whipping cream. Add to rhubarb mixture. Cook and stir until thick. Cool to room temperature. Refrigerate until cold. Spoon into cooled baked pie crust. For cream cheese layer, combine cream cheese and confectioners' sugar in small bowl. Beat at medium speed of electric mixer until blended. Beat in whipped topping. Spread evenly over rhubarb. For strawberry filling, combine strawberries, 1/4 cup granulated sugar and 4-1/2 teaspoons cornstarch in small saucepan. Cook, stirring constantly, until thick. Cool to room temperature. Refrigerate until cold. Spread evenly over cream cheese layer. For meringue, heat oven to 350ºF. Beat egg whites and cream of tartar at high speed of electric mixer until soft peaks form. Beat in 1/2 cup granulated sugar, 1 tablespoon at a time, until sugar is dissolved and stiff peaks form. Spread over strawberry filling, covering completely and sealing to edge of pie crust. Bake at 350ºF for 10 minutes or until brown. Cool to room temperature before serving. *Increase cornstarch to 1/4 cup if using frozen rhubarb. |
