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Sour Cream Cheese Pie

Renaissance.Chef's picture
Ingredients
  Cornstarch 2 Tablespoon
  Ginger 1⁄2 Teaspoon
  Diced rhubarb 3 Cup (48 tbs)
  Rhubarb 3 Cup (48 tbs), finley diced
  Pastry 1 (9 Inch)
  9 inch pie crust 1
  Cream cheese 8 Ounce (1 package)
  Egg 1
  Egg 1 , slightly beaten
  Sugar 1⁄2 Cup (8 tbs)
  Nutmeg 1⁄8 Teaspoon
  Dairy sour cream 1 Cup (16 tbs)
  Orange peel 1 Teaspoon, grated
  Grated orange peel 1 Teaspoon
  Brown sugar 2 Tablespoon
  Almonds 1⁄4 Cup (4 tbs), toasted
  Blanched slivered toasted almond 1⁄4 Cup (4 tbs)
Directions

GETTING READY
1) Preheat the oven to 425° F.

MAKING
2) In a bowl, mix the sugar, cornstarch and ginger together.
3) In a mixing bowl with rhubarb, stir the sugar mixture and blend well.
4) Turn the rhubarb mixture into the prepared pie crust and bake in the preheated oven for 15 minutes.
5) In a bowl, whip the cream cheese with a fork, until fluffy.
6) Stir in the egg, sugar and nutmeg, blend well.
7) Spread a layer of cream cheese evenly over the baked rhubarb filling.
8) Lower the oven temperature to 350° F.
9) Return the pie into the oven and bake for another 20 minutes.
10) Allow to cool, then refrigerate for several hours or overnight.
11) In a bowl, mix the sour cream, orange peel and sugar together.
12) Spread the mixture evenly over the pie and sprinkle with the slivered almonds.
13) Store in the refrigerator until serving time.

SERVING
14) Slice and serve on individual serving plates.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cheese
Interest: 
Everyday
Preparation Time: 
25 Minutes
Cook Time: 
35 Minutes
Ready In: 
60 Minutes
Servings: 
8

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