Strawberry Rhubarb Cream Cheese Pie Recipe

• 1 (9-inch) pastry shell baked and cooled
• 1 (8 oz.) pkg. cream cheese softened
• 2 T. granulated sugar
• 2 T. milk
• 1/2 tsp. vanilla extract
• 2 1/2 c. fresh strawberry halves divided
• 1 1/2 c. rhubarb (coarsely chopped)
• 3/4 c. water
• 1/2 c. granulated sugar
• 2 T. cornstarch

• In a large bowl, beat the softened cream cheese with 2 tablespoons granulated sugar, the milk, and vanilla extract until smooth and well combined. Use an electric mixer on medium speed for a few minutes to remove lumps and create a creamy texture. Scrape down the sides of the bowl as needed. Once smooth, spread the cream cheese mixture evenly into the bottom of the baked and cooled 9-inch pastry shell, creating a level surface for the fruit.
  
• Reserve about 1/2 cup of the strawberries and roughly mash them in a small bowl to release their juices. Arrange the remaining strawberry halves in a single layer over the cream cheese filling, placing them close together so the pie looks attractive and the fruit is evenly distributed.
  
• For the compote, combine the mashed strawberries, the chopped rhubarb, 3/4 cup water, and 1/2 cup granulated sugar in a small saucepan. Bring the mixture to a gentle boil over medium heat, stirring to dissolve the sugar. Reduce the heat and simmer for about 2 minutes, or until the rhubarb becomes tender but not completely disintegrated. Remove from heat and drain the solids, reserving 1 cup of the cooking liquid. If you do not have a full cup of liquid after draining, add warm water to reach 1 cup.
  
• Place the reserved cooking liquid into a clean small saucepan. Whisk in the cornstarch until fully dissolved and there are no lumps. Bring this mixture to a boil over medium heat, stirring constantly. Allow it to boil for about 2 minutes, or until the mixture turns clear and thickens into a glossy syrup. Remove from the heat, then fold the drained strawberry-rhubarb solids back into the thickened sauce. If you like a more vibrant color, add a drop or two of red food coloring, but this is optional.
  Spoon the warm compote evenly over the arranged strawberry halves, taking care to cover the fruit without dislodging it. Let the pie cool to room temperature, then refrigerate until thoroughly chilled and the topping is set, at least 2 hours. Chilling helps the filling firm up and makes slicing easier.

Notes and Tips

• You can use a store-bought pastry shell or a homemade one; make sure it is fully baked and cooled before adding the cream cheese layer to prevent sogginess.
• Adjust the sugar in the compote to taste depending on how sweet your fruit is. Rhubarb is tart, so the sugar balances its flavor.
• If you prefer a smoother topping, strain the cooked fruit before thickening and return the strained fruit mixture to the pan after thickening.
• This pie can be made a day ahead; keep it covered in the refrigerator. Garnish with fresh strawberries just before serving for best presentation.
• For a lighter variation, substitute part of the cream cheese with mascarpone or fold in a little whipped cream to soften the texture.