Rhubarb Cream Pie

Total Time: 1 hr 40 mins Preparation Time: 40 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 refrigerated unbaked 9-inch pie crust
• 4 cups fresh rhubarb or 4 cups frozen rhubarb, thawed and chopped
• 1 1/2 cups splenda granular
• 3 tablespoons all-purpose flour
• 3/4 cup fat-free half-and-half

Recipe

• 1 rest piecrust for 20 minutes at room temperature.
• 2 preheat oven to 350°f.
• 3 cut the room temperature piecrust in half on the folded line. gently roll each half into a ball. wipe counter with a wet cloth and place a sheet of waxed paper on top of the damp counter. place one of the balls on the waxed paper. cover with another sheet of waxed paper and roll out into a 9-inch circle with rolling pin. carefully remove waxed paper from one side and place crust into an 8- or 9-inch pie plate. remove other piece of waxed paper.
• 4 in a large bowl, combine rhubarb, splenda and flour. add half & half. mix carefully to combine.
• 5 spoon rhubarb mixture into prepared piecrust.
• 6 hint: place piece of uncooked elbow macaroni upright in center of pie to keep filling from cooking out of crust.
• 7 repeat process of rolling out remaining piecrust half. place on top of pie. flute edges. lightly spray top crust with butter-flavored cooking spray. make about 8 slashes with a knife to allow steam to escape.
• 8 bake in pre-heated oven for 50-to 60 minutes or until done.
• 9 place pie plate on a wire rack and let set for at least 30 minutes.
• 10 place in refrigerator for at least 1 hour. cut into 8 slices.