Sweet and tart, a rhubarb gelatin layer topped with a light, airy strawberry chiffon in a buttery crisp pie crust. This pie has Spring written all over it, though with the use of mostly frozen fruits, can be made year round. I adapted this recipe from Cook's Country's Strawberry Chiffon Pie.
You'll see towards the end I added more yum with the addition of homemade strawberry whipped cream, this pie is definitely worthy of a Pi day celebration! Enjoy!
Step 1: Gather Ingredients
1 pie dough for single crust pie (you can use homemade, though I think Trader Joe's makes a great crust) fit into a 9-inch pie plate, crimped, and chilled.
1 lb. rhubarb, (about 4 cups, thawed if frozen), sliced into 1/2-inch pieces
1/4 cup water
3 Tbsp. pectin (I use Sure-Jell)
1 1/2 cups sugar
1 cup (4 ounces) fresh strawberries
red food coloring, optional
3 Tbsp. strawberry-flavored Jello
3 Tbsp. boiling water
3 ounces cream cheese, softened
1 cup heavy cream, chilled