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
Step 2: Bake crust
Prick chilled dough in several places with the tines of fork, cover dough with foil (I use 2 sheets of non-stick foil), and fill with dried beans or pie weights. Bake for 25 to 30 minutes until crust is set and lightly browned. Remove weights and foil, flatten any puffed areas with a fork, and continue baking until deep golden brown, 10 to 15 minutes longer. Let crust cool to room temperature.
Step 3: Prepare fruit layer
Transfer 1/3 cup rhubarb puree to a small bowl and cool to room temperature.
Cut the strawberries into 1/4-inch slices and gently fold into the remaining puree. Spread the mixture into the cooled pie crust.
Step 4: Prepare chiffon
Spread the chiffon evenly over the fruit layer in the pie crust. Cover the pie loosely with plastic wrap and refrigerate until the filling is set and chilled, about 3 hours.
Step 5: Gilding the lily; strawberry whipped cream
1/3 cup freeze-dried strawberries (I use Just Tomatoes brand available at Whole Foods and health food stores.)
1 Tbsp. powdered sugar
2-3 Tbsp. granulated sugar
1 cup heavy cream, chilled (it helps if you also chill the bowl and whisk)
Combine freeze-dried strawberries and powdered sugar in a small food chopper. Blend to a fine powder. Strain through a fine-mesh strainer to eliminate the seeds. Add 2 or 3 Tbsp. granulated sugar depending on how sweet you like your whipped cream. Add to chilled heavy cream in standing mixer and whip on medium-low speed until frothy, about 1 minute. Increase mixer speed to high and continue to whip until cream has stiff peaks.
If you are serving entire pie right away, top with whipped cream, otherwise put in small bowl and top individual pie pieces as needed. Store in covered container in refrigerator.
Step 6: Enjoy!
Top with whipped cream and enjoy!