Recipe page

From the soon to be released Breakfast--a self help book. . .

Rhubarb cream-cheese pie

One pie pastry*
3 Tbs. cornstarch
1/4 tsp salt
1 cup sugar
4 cups rhubarb, cut to 1" pieces

8 oz. cream cheese, softened
1/2 cup sugar
2 eggs, room temperature
1 cup sour cream
1/4 cup toasted sliced almonds

Preheat oven to 425 Fahrenheit.  Roll out pastry disk to line 9 inch pie plate.  Crimp edge and refrigerate at least 15 minutes.  In saucepan mix cornstarch, sugar, and salt.  Add rhubarb and toss well to coat.  Cook over medium heat, stirring constantly, 8 to 10 mins or until fully and thickened.  Pour into prepared pie shell.  Bake 10 minutes.

In bowl, with mixer, beat cream cheese, eggs, and 1/2 cup sugar until blended.  pour over rhubarb mixture.  Reduce oven to 350 F.  Bake for 35 minutes or until set.  Cool.  Chill.  Spread with sour cream, garnish with toasted almonds, and serve.

*One pie pastry--
1 1/4 cups flour, sifted
1/2 tsp. salt
1/2 cup butter flavored crisco
3 Tbs. ice cold water

Place sifted flour  and salt in a large bowl.  Add crisco.  Cut in with pastry blender until mixture is size of small peas.  Add water and stir until dough clings together in a ball.  Place on floured cloth and roll out.  When the first one doesn't work, cry, swear, and try again!  Carefully place in desired pie plate.