Strawberry Rhubarb Cream Pie

Name: Strawberry Rhubarb Cream Pie
Prep time: 15 min
Cook time: 50 min
Yield: 8
Ingredients: 2 cups (500 mL) thickly sliced strawberries; 1 cup (250 mL) sliced rhubarb (fresh or frozen, thawed and well-drained); 1 9" / 23 cm homemade or prepared deep-dish pie shell; 1 egg; 1 can (300 mL) Eagle Brand® Original or Low Fat sweetened condensed milk Low Fat Sweetened Condensed Milk; 1 tbsp (15 mL) lemon juice; 1/2 cup (125 mL) packed brown sugar; 1/2 cup (125 mL) all-purpose flour; 1/4 cup (50 mL) chopped pecans; 1/4 tsp (1 mL) cinnamon (optional); 1/4 cup (50 mL) butter, melted

Prep Time 15 mins

Cook Time 50 mins

Serves 8

Difficulty N/A

Ingredients

2 cups (500 mL) thickly sliced strawberries
1 cup (250 mL) sliced rhubarb (fresh or frozen, thawed and well-drained)
1 9" / 23 cm homemade or prepared deep-dish pie shell
1 egg
1 can (300 mL) Eagle Brand^® Original or Low Fat sweetened condensed milk
1 tbsp (15 mL) lemon juice
1/2 cup (125 mL) packed brown sugar
1/2 cup (125 mL) all-purpose flour
1/4 cup (50 mL) chopped pecans
1/4 tsp (1 mL) cinnamon (optional)
1/4 cup (50 mL) butter, melted

Low Fat Sweetened Condensed Milk

Directions

Step 1:

Arrange rhubarb and strawberries in prepared pie shell.

Step 2:

Combine egg, sweetened condensed milk and lemon juice; pour evenly over fruit.

Step 3:

Combine brown sugar, flour, pecans and cinnamon, if using. Pour butter over, tossing until crumbly. Top fruit with topping.

Step 4:

Bake in preheated 350°F (180°C) oven 45 to 50 minutes or until golden brown.

Tip

If your fruit is extra juicy, toss with 1 tbsp (15 mL) all-purpose flour before filling pie shell. If you love a more tart flavour, substitute more rhubarb for strawberries, making sure to have 3 cups of fruit in total.