Strawberry Rhubarb Ladyfinger Cream Pie
When my brothers and I were growing up, my mother would make this pie and top it with cherry pie filling. It was Greg’s favorite dessert…and he REALLY loved dessert. It makes me smile to remember that he would eat 3 or 4 slices at a time. I know, that’s a lot of pie!! I decided to make a new version of this old classic, Strawberry Rhubarb Ladyfinger Cream Pie. My oldest son loves it…so the tradition continues!
This pie is so versatile–I’ve made it with cherry pie filling, strawberry and rhubarb, and even peaches and blueberries. All of these combinations are delicious. The light ladyfingers and the creamy center pair perfectly with the fruity topping. It’s a dessert that looks pretty, tastes amazing and helps you beat the heat.
Strawberry Rhubarb Ladyfinger Cream Pie
Ingredients:
- 8 ounces cream cheese, softened
- 1/2 pint whipping cream
- 1/2 cup sugar plus 2 tablespoons
- 1 teaspoon vanilla
- 2 packages ladyfingers,
- 2 cups fresh strawberries, cleaned, stems removed and cut in half
- 1 cup rhubarb, cleaned and chopped
- 1 cup strawberry glaze (found in the produce section of the grocery store)
How to make Strawberry Rhubarb Ladyfinger Cream Pie?
- Put the chopped rhubarb and 2 tablespoons of sugar in a small saucepan and heat over medium heat until rhubarb softens and mixture thickens. It will take about 12 minutes to soften. Remove pan from the heat and allow mixture to cool.
- Line a 9-inch pie plate or an 8×8 inch baking dish with lady fingers on the bottom and sides. Be sure to cover the whole dish.
- Beat together the cream cheese and the whipping cream. Add 1/2 cup sugar and vanilla, mix until smooth.
- Pour cream filling into pie plate on top of the ladyfingers and spread evenly.
- Combine the strawberries, rhubarb and strawberry glaze in a large bowl. Mix until fruit is covered with glaze. Spoon the fruit mixture gently on top of the cream and spread evenly. Chill the pie for at least one hour before serving.
Top this no-bake pie with any kind of fruit pie filling or fresh fruit and glaze. Serve with whipped cream or vanilla ice cream. This recipe makes 8 servings…unless you have a brother like mine coming for dessert.
Strawberry Rhubarb Ladyfinger Cream Pie
Ingredients
- 8 ounces cream cheese, softened
- 1/2 pint whipping cream
- 1/2 cup sugar plus 2 tablespoons
- 1 teaspoon vanilla
- 2 packages ladyfingers
- 2 cups fresh strawberries, cleaned, stems removed and cut in half
- 1 cup rhubarb, cleaned and chopped
- 1 cup strawberry glaze, This can be found in the produce section of the grocery store.
Instructions
- Put the chopped rhubarb and 2 tablespoons of sugar in a small saucepan and heat over medium heat until rhubarb softens and mixture thickens. It will take about 12 minutes to soften. Remove pan from the heat and allow mixture to cool.
- Line a 9-inch pie plate or an 8×8 inch baking dish with lady fingers on the bottom and sides. Be sure to cover the whole dish.
- Beat together the cream cheese and the whipping cream. Add 1/2 cup sugar and vanilla, mix until smooth.Pour cream filling into pie plate on top of the ladyfingers and spread evenly.
- Combine the strawberries, rhubarb and strawberry glaze in a large bowl. Mix until fruit is covered with glaze. Spoon the fruit mixture gently on top of the cream and spread evenly. Chill the pie for at least an hour. Serve with whipped cream.
