RECIPE-Strawberry_Rhubarb_Cream_Pie

Strawberry Rhubarb Cream Pie

Ingredients
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1 Frozen 9 inch pie crust (or substitute your own pie crust recpipe)
2 cups chopped fresh rhubarb
1 cup chopped strawberries
3/4 cup water
1/2 cup granulated sugar
1/8 cup lemon juice
2 Tbsp cornstarch
1 packet (0.6 ounces) sugar free strawberry jello
4 ounces cream cheese - softened (and cubed if desired)
1/4 cup powdered sugar
1/2 cup sliced straberries
4 ounces whipped cream

Directions
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- Prepare pie crust per directions or recipe, set aside to cool if necessary
- Mash chopped strawberries in a bowl
- Combine rhubarb, mashed strawberries, water, granulated sugar, and lemon juice in a large sauce pan
- Bring mixture to a boil, reduce heat to high simmer and allow to simmer for 15 minutes stirring frequently
- Slowly stir in corn starch
- Continue simmering for 10 additional minutes, stirring frequently
- Remove from heat and stir in jello packet, allow mixture to rest and cool
- Mix cream cheese and powdered sugar in a bowl
- Spread cream cheese across the bottom of the crust
- Cover cream cheese with a single layer of sliced straberries
- Once cooled to slightly warmer than room temp, slowly pour the strawberry rhubarb mix into the pie crust
- Place pie in refrigerator for 3-4 hours until filling has set to a jello-like consistency
- Top with whipped cream and serve