This is an amazing dessert with or without a pie crust. I like to make it without crust and serve it with Ice cream. It becomes more of a souffle this way :). Another reason I love this dessert (besides the fact that I love rhubarb) is that the hands on time is so short.
Rhubarb Pie
3 eggs 1/4 C. flour
1 1/4 C. Sugar 2 1/2 C. Chopped rhubarb
1/4 C. butter (softened) 1/4 tsp. salt
1 10-inch pie shell (optional)
Preheat oven to 375. Separate yolks from egg whites. Beat whites and slowly add 1/4 cup sugar until stiff; set aside. In a blender or food processor mix egg yolks, butter, salt, remaining sugar, and flour. Add rhubarb and pulse until it is mixed well (should still have lots of chunks). Fold together the rhubarb mix and the egg whites (gently). Pour into a buttered dish or pie shell. bake for 15 minutes then reduce heat to 325 and bake for 30 minutes more.
Enjoy :D one of my favorites!!
~Sarah~
Thursday, October 28, 2010
Sunday, October 3, 2010
Blackberry Cream Cheese Pie
This pie is to die for! Made it today with my mom's fresh blackberries, it was so incredible. You may want to make two pies when you make it. It is a delightfull summer pie.
5 cups blackberries
1/2 cup water
3 tablespoons cornstarch
2/3 cup white sugar
1 tablespoon lemon juice
2 packages (3 ounces each) cream cheese, at room temperature
1 tablespoon milk
1 teaspoon grated lemon zest
1 baked 8-inch or 9-inch pie shell
Whipped cream and/or additional berries, to garnish (optional)
In a medium-size saucepan, combine 3 cups of the berries with the water. Bring to a boil. Let cool, then strain to remove the seeds. Return the syrup to the saucepan. Stir in the cornstarch, sugar, and lemon juice. Bring to a boil, stirring, and boil for 2 minutes. Cool.
When the syrup is cool, blend the cream cheese, milk, and lemon zest until smooth. Spread evenly in the baked pie shell. Top with the remaining 2 cups uncooked berries. Pour the cooled, thickened syrup evenly over the berries. Refrigerate for 1 hour or more.
~Amie Michelle~
5 cups blackberries
1/2 cup water
3 tablespoons cornstarch
2/3 cup white sugar
1 tablespoon lemon juice
2 packages (3 ounces each) cream cheese, at room temperature
1 tablespoon milk
1 teaspoon grated lemon zest
1 baked 8-inch or 9-inch pie shell
Whipped cream and/or additional berries, to garnish (optional)
In a medium-size saucepan, combine 3 cups of the berries with the water. Bring to a boil. Let cool, then strain to remove the seeds. Return the syrup to the saucepan. Stir in the cornstarch, sugar, and lemon juice. Bring to a boil, stirring, and boil for 2 minutes. Cool.
When the syrup is cool, blend the cream cheese, milk, and lemon zest until smooth. Spread evenly in the baked pie shell. Top with the remaining 2 cups uncooked berries. Pour the cooled, thickened syrup evenly over the berries. Refrigerate for 1 hour or more.
~Amie Michelle~
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