Rhubarb Strawberry Meringue Pie

Ingredients:

• packaged pie crust

Rhubarb Filling:

• 2 Tbsp. butter
• 2 cups red rhubarb, cut into 1/2 inch pieces
• 1 1/4 cups granulated sugar, divided
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• 3 Tbsp. cornstarch (1/4 cup if using frozen rhubarb)
• 1/8 tsp. salt
• 2 large egg yolks
• 1/4 cup heavy cream

Cream Cheese Layer:

• 3 oz. cream cheese, softened
• 2 Tbsp. powdered sugar
• 4 oz. frozen whipped topping, thawed

Strawberry Layer:

• 1 pint fresh strawberries, sliced
• 1/4 cup powdered sugar
• 4 1/2 tsp. cornstarch

Meringue:

• 4 large egg whites
• 1/2 tsp. cream of tartar
• 1/2 cup granulated sugar

Directions:

Prepare and bake single pie crust according to recipe directions, using a 9 inch pie plate; cool.

Prepare Rhubarb Filling by melting butter in a medium saucepan. Add rhubarb and 1 cup sugar. Cook, stirring occasionally, over low heat until rhubarb is tender. Combine remaining 1/4 cup sugar, 3 tablespoons cornstarch, and salt in small bowl. Stir in egg yolks and heavy cream. Add to rhubarb mixture. Cook and stir until thick. Cool to room temperature. Refrigerate until cold. Spoon into cooled baked pie crust.

To make Cream Cheese Layer, combine cream cheese and powdered 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 powdered 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. Heat oven to 350 degrees F.

For Meringue, 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 10 minutes or until brown. Cool to room temperature before serving.

Source: J.M. Smucker Company

By LRP from LWL, MA