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
From American Pie Celebration (1991)
10-inch single pie crust
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
1 pint fresh strawberries, sliced (2 cups)
1/4 cup granulated sugar
4 1/2 teaspoons cornstarch
4 egg whites
1/2 teaspoon cream of tartar
1/2 cup granulated sugar
For crust, prepare and bake.
For 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.
For 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.
For 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.
For 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.