This pie has four delicious layers (not including the crust): rhubarb, cream cheese, strawberry, and meringue. But really, it had me at “cream cheese layer.” The recipe is printed in Crisco’s Amercian Pie Celebration (part of the Favorite Brand Name Recipes series) and was created by Tobi Lynne of Minot, North Dakota.

Rhubarb Strawberry Dessert Pie

Prep Time
45 min
Cook Time
10 min

Crust

10-inch single pie crust

Rhubarb Filling

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

Cream Cheese Layer

1 package (3 ounces) cream cheese, softened
2 tablepoons confectioners sugar
4 ounces frozen nondairy whipped topping, thawed

Strawberry Filling

1 pint fresh strawberries, sliced (2 cups)
1/4 cup granulated sugar
4 1/2 teaspoons cornstarch

Meringue

4 egg whites
1/2 teaspoon cream of tartar
1/2 cup granulated sugar

Preparation – Crust

For crust, prepare and bake.

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.

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.

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.

Meringue

Heat oven to 350°F. 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 350°F for 10 minutes or until brown. Cool to room temperature before serving.

By “American Pie Celebration” (1991)