Description

A luscious cream pie featuring the sweet-tart combination of fresh strawberries and rhubarb nestled in a creamy custard filling, all wrapped in a flaky pastry crust.

Ingredients

Units Scale

1 (9-inch) pie crust, unbaked
1 cup strawberries, hulled and quartered
1 cup rhubarb, sliced into 1/2-inch pieces
1/2 cup granulated sugar, divided
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 cup heavy cream, chilled
4 oz cream cheese, softened
1/2 cup powdered sugar, sifted
1 tablespoon lemon juice
Zest of 1/2 lemon

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Instructions

Preheat oven to 400°F (200°C). Line pie crust with parchment and fill with pie weights or dried beans. Blind-bake for 15 minutes, remove weights and parchment, then bake 5–7 more minutes until lightly golden. Let cool.
Meanwhile, in a medium saucepan combine strawberries, rhubarb, ¼ cup sugar, cornstarch, lemon juice, and lemon zest. Cook over medium heat, stirring, until mixture thickens and fruit softens, about 5–7 minutes. Remove from heat and stir in vanilla extract. Cool completely.
In a mixing bowl, beat heavy cream to soft peaks. In a separate bowl, beat cream cheese with remaining ¼ cup sugar until smooth. Gently fold whipped cream into cream cheese mixture until combined.
Spread the cream filling into the cooled pie crust. Spoon the strawberry‑rhubarb compote evenly over the cream layer.
Chill the pie in the refrigerator for at least 2 hours (up to 4 hours) to set. Garnish with extra strawberry slices or a dusting of powdered sugar before serving.

Notes

For a firmer filling, you can add 1 teaspoon unflavored gelatin dissolved in 1 tablespoon warm water to the cream‑cream cheese mixture.
Make ahead: the compote can be prepared a day ahead and refrigerated; assemble the pie on serving day.
Substitute half‑and‑half for heavy cream if desired, though texture will be slightly lighter.
Use a pre‑made graham cracker crust for a quicker no-bake option (just ensure compote is cool before layering).
Store leftovers covered in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 slice (1/10th pie)
Calories: 325 kcal
Sugar: 24 g
Sodium: 180 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 36 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 65 mg