Description
Strawberry Rhubarb Pie is a creamy chilled fruit dessert with a flaky golden crust, silky cream cheese filling, glossy strawberries, tender rhubarb chunks, and a soft whipped cream topping.
Ingredients
Scale
- 1 deep-dish pie crust, homemade or store-bought
- 1 egg white, lightly beaten
- 1 tablespoon granulated sugar
- 3 cups fresh strawberries, sliced
- 2 cups rhubarb, chopped into small chunks
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/4 cup sour cream or Greek yogurt
- 1 cup whipped cream
- Extra sliced strawberries, for topping
- Extra cooked rhubarb chunks, for topping
Instructions
- Preheat the oven to 375°F. Place the deep-dish pie crust into a pie pan and crimp the edges.
- Brush the crust lightly with beaten egg white, then sprinkle with 1 tablespoon granulated sugar.
- Bake the crust until golden and crisp, then let it cool completely before adding the filling.
- Add the strawberries, rhubarb, 3/4 cup granulated sugar, cornstarch, lemon juice, vanilla extract, and salt to a saucepan over medium heat.
- Stir gently as the fruit releases its juices and begins to soften.
- Cook until the rhubarb is tender and the filling looks thick, glossy, and jammy, while some fruit chunks still hold their shape.
- Remove the strawberry rhubarb filling from the heat and let it cool completely.
- Beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
- Add the sour cream or Greek yogurt and mix until fully combined.
- In a separate bowl, whip the heavy cream until soft peaks form.
- Gently fold the whipped cream into the cream cheese mixture until the filling becomes light, fluffy, and silky.
- Spread the creamy filling evenly into the cooled pie crust.
- Spoon the cooled strawberry rhubarb filling over the creamy layer and spread gently so the fruit chunks remain visible.
- Chill the pie in the refrigerator for at least 4 hours, or until firm and fully set.
- Pipe or spoon whipped cream along the top edge, then decorate with extra sliced strawberries and cooked rhubarb chunks.
- Slice and serve chilled, wiping the knife between cuts for clean slices.
Notes
- Use fresh rhubarb when possible for the best tart flavor and firm texture.
- Brush the crust with egg white before baking to help reduce sogginess.
- Bake the crust until golden and crisp before adding any filling.
- Let the baked crust cool completely before adding the cream cheese layer.
- Cool the strawberry rhubarb filling completely before spooning it over the creamy layer.
- Do not skip the chilling time because the pie needs at least 4 hours to set properly.
- Use ripe red strawberries and pink rhubarb stalks for a brighter fruit topping.
- For extra flavor, add a small amount of orange zest to the strawberry rhubarb filling.
- Serve the pie chilled for the best creamy texture and cleanest slices.
- Freezing is not recommended because the creamy layer may lose its smooth texture after thawing.
- Store leftovers covered in the refrigerator for up to 4 days.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baked, Stovetop, Chilled
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 25g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg