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Strawberry Rhubarb Cream Pie

If you read my post this past spring about my vanilla rhubarb custard bars then you know I have a love affair with rhubarb. My mom used to cook us delicious pies, jams and crisps that would make my tummy sing and my mouth water for more.  Rhubarb is typically a northern vegetable and finding it down south is a rare occurrence. So when I tracked it down last April and then again this past July, you better believe I swiped it up faster than my four year old could say “Swiper no swiping!” (bear with me, we have a Dora the Explorer video that gets played way too many times on long road trips).  You all know about my first creation (Yummy!) so let’s talk a bit more about the most recent one.

I hadn’t planned on posting this recipe up until Friday, but then my good blogger buddy Julie over at Willow Bird Baking posted an awesome post chronicling her several different kitchen flops and once I read it (and it was awesome by the way), I decided that I had to move this post up to today.

Because, you see, this pie wasn’t originally intended to be a cream pie.  It was supposed to be a rhubarb tart.  I had every intention of making it a tart until I dumped the fruit over the top of the cream mixture and it just kind of sunk to the bottom of the pie like an anchor with an extra weight attached for good measure and disappeared into the creamy abyss.

But you know what, I worked with it, improvised a bit, and wouldn’t you know it turned out to be a pretty darned good pie, despite the initial doom and gloom. And yes, as Julie stated in her post, I was indeed making this little slice of heaven to take to a couple’s home for our first dinner get together. No pressure what.so.ever.  Isn’t that when things always seem to go wrong?

So thank you Julie, for reminding all us cooks, that things are going to go wrong when we cook and bake.  None of us are perfection in the kitchen.  But if we take our mistakes and learn from them, we can become better cooks for it and hopefully come out with something equally as tasty, if not better on the other end.

So are we ready to put together one mighty delicious Strawberry Rhubarb Cream Pie?  Who’s with me?

Ingredients Needed:
1 8 Oz Bar of Cream Cheese
1 Cup of Sugar
1 Cup of Cream
1 Vanilla Bean (or 1 tsp of Vanilla)
1/2 Cup of Strawberry Puree
1 Pie Crust
21/2 Cups of Rhubarb, Chopped
1 Cup of Water
1/2 tsp of Cinnamon
1/4 tsp of Nutmeg
1 tsp of Corn Starch

We’re first going to start out by cooking up our pie crust.  Grab yourself a pie dish and lay your crust in, making sure to push out all the air bubbles.  Then grab a fork and stab that dough until it’s holier than Pope John Paul II.

Now, cook up your crust according to the package directions or your recipe if you’re making a homemade crust.  If you don’t have pie weights, you can use a slice of parchment paper and dried beans to weigh down your crust.

Once your crust is done, pull it out and set it aside to cool while we get to work on the filling.

If you’re using a vanilla bean, go ahead and grind up 1/2 cup of the sugar and vanilla bean together in your food processor.  Then to your mixer add in the sugar/vanilla and the cream.  If you’re using extract, just add it in with the cream and sugar.<

Whip it up good until stiff peaks form.  Uh, yea.  I could eat it just like that.  Just look at those delicious flecks of vanilla.

Take your cream out of your mixing bowl and set it aside.  Now grab your block of cream cheese, throw it in your mixer and let it whip up for a minute or two. Scrape down the sides once or twice if needed.

Once you’ve whipped it good, add your whipped cream back in and combine it well with the cream cheese.  Finally add in your strawberry puree and fold it in until combined.

Time to work with our rhubarb.  In a sauce pan, boil up your rhubarb, water, the other 1/2 cup of sugar, the cinnamon and the nutmeg.  Let it boil for about 2 to 3 minutes.

Now grab up a bowl and a strainer and strain the rhubarb juice into a bowl, leaving the rhubarb in the strainer to cool.  Return the juice to the sauce pan and let it cook down for another 3 to 4 minutes.

Grab your corn starch and mix it together with 1 Tbsp of cold water.  Add it to the boiling rhubarb juice and stir it in until the sauce starts to thicken.  Remove it from the heat and let it cool completely.

Now mix your cooled rhubarb bits with your strawberry cream and pour the whole badda bing into your cooled pie crust.  Smooth it out until it looks real pretty.

Last but not least, throw the pie into the freezer and let it stay there until completely frozen.  Refrigerate the rhubarb sauce and when you’re ready to serve it up, pull the pie out and let it warm up for 5 to 10 minutes.  Slice it up and serve it with the rhubarb sauce poured over the top.  Holy heavens it’s delicious.  It’s the best darn mistake I never did make.<

Strawberry Rhubarb Cream Pie

Ingredients:

1 8 Oz Bar of Cream Cheese
1 Cup of Sugar
1 Cup of Cream
1 Vanilla Bean (or 1 tsp of Vanilla)
1/2 Cup of Strawberry Puree
1 Pie Crust
21/2 Cups of Rhubarb, Chopped
1 Cup of Water
1/2 tsp of Cinnamon
1/4 tsp of Nutmeg
1 tsp of Corn Starch

Directions:

Start out by cooking up the pie crust. Grab yourself a pie dish and lay your crust in, making sure to push out all the air bubbles. Then grab a fork and stab that dough.

Now, cook up your crust according to the package directions or your recipe if you're making a homemade crust. If you don't have pie weights, you can use a slice of parchment paper and dried beans to weigh down your crust.

Once your crust is done, pull it out and set it aside to cool while we get to work on the filling.

If you're using a vanilla bean, go ahead and grind up 1/2 cup of the sugar and vanilla bean together in your food processor. Then to your mixer add in the sugar/vanilla and the cream. If you're using extract, just add it in with the cream and sugar.

Whip it up good until stiff peaks form.

Take your cream out of your mixing bowl and set it aside. Now grab your block of cream cheese, throw it in your mixer and let it whip up for a minute or two. Scrape down the sides once or twice if needed.

Once you've whipped it good, add your whipped cream back in and combine it well with the cream cheese. Finally add in your strawberry puree and fold it in until combined

Time to work with our rhubarb. In a sauce pan, boil up your rhubarb, water, the other 1/2 cup of sugar, the cinnamon and the nutmeg. Let it boil for about 2 to 3 minutes.

Now grab up a bowl and a strainer and strain the rhubarb juice into a bowl, leaving the rhubarb in the strainer to cool. Return the juice to the sauce pan and let it cook down for another 3 to 4 minutes.

Grab your corn starch and mix it together with 1 Tbsp of cold water. Add it to the boiling rhubarb juice and stir it in until the sauce starts to thicken. Remove it from the heat and let it cool completely.

Now mix your cooled rhubarb bits with your strawberry cream and pour into your cooled pie crust. Smooth it out until it looks real pretty.

Last but not least, throw the pie into the freezer and let it stay there until completely frozen. Refrigerate the rhubarb sauce and when you're ready to serve it up, pull the pie out and let it warm up for 5 to 10 minutes. Slice it up and serve it with the rhubarb sauce poured over the top.