Ingredients: |
Ingredients: 1 cup sugar, divided
3 tbsp cornstarch
1 tbsp orange juice
1 lb rhubarb (stalks without leaves), cut into 1-inch pieces (4 cups)
1 (8 oz) pkg light cream cheese, softened
2 large eggs
1 tsp vanilla
1 cup light sour cream
Crumb Crust:
1/4 cup (1/2 stick) butter
1-1/4 cups graham cracker crumbs
1/4 cup sugar
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Directions: |
Directions:Preheat oven to 350º. In a 2-quart saucepan, combine 3/4 cup sugar and the cornstarch. Add orange juice and rhubarb; toss to coat rhubarb with sugar mixture. Cook over medium heat, stirring constantly, until sugar dissolves and forms a syrup. Continue to cook and stir mixture until boiling and very thick. Remove rhubarb mixture from heat; set aside. Prepare crumb crust by melting the butter, graham crackers and sugar in a saucepan or microwave-safe bowl. Press crumb mixture into a 9-inch pie plate, making a small rim. Bake 8 minutes. Meanwhile in a food processor with chopping blade, blend cream cheese, eggs, vanilla and 2 tablespoons sugar until smooth; set aside. Remove crust from oven. Spoon rhubarb mixture into bottom of crust. To prevent filling from spilling, pour half of cheese mixture over rhubarb in crust and place pie on oven rack; then pour remaining cheese mixture into pie. Bake 20 minutes or until rhubarb-and-cheese filling appears set in center. Meanwhile, in small bowl, combine sour cream and remaining 2 tablespoons sugar. Spread over pie. Bake 10 minutes longer. Cool on wire rack; refrigerate pie until cold, at least 8 hours. Makes 8 servings. |
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