Rhubarb Cream Pie
I really love cream pies, and wanted to create a cream pie that highlighted rhubarb. Unlike baked custard pies, cream pies have cold-set fillings. These fillings “set” in the refrigerator or freezer to reach a sliceable consistency rather than being baked. The result is a pie that’s served chilled, so it’s a different kind of fruit and cream vibe than the equally delicious baked rhubarb custard pie. Because there’s no bake time, this pie uses a rhubarb jam made on the stovetop to get it tender. The homemade jam is then layered with a thick, smooth, and rich vanilla filling. To build this pie, you’ll alternate adding the two fillings - this will create a striped effect when sliced! For the most precise stripes, you can measure each filling to evenly divide each into three portions. However, it works just as well if you eyeball it - and either way will yield an impressive slice!
Makes one 9 inch/23 cm pie
Rhubarb Jam
454 g / 1 pound sliced rhubarb
30 g / 2 tablespoons fresh squeezed lemon juice
150 g / 3/4 cup granulated sugar
1 teaspoon vanilla bean paste or 1/2 vanilla bean, seeds scraped
pinch fine sea salt
Vanilla Cream Filling
285 g / 10 ounces mascarpone cheese
99 g / 1/2 cup granulated sugar
353 g / 1 1/2 cups heavy cream
1 teaspoon vanilla bean paste or 1/2 vanilla bean, seeds scraped
pinch fine sea salt
one 9 inch/23 cm Extra Flaky All Buttah Pie Crust, Blind Baked and cooled completely
1. Make the rhubarb jam: in a medium pot, stir the rhubarb, lemon juice, sugar, vanilla bean paste or seeds, and salt to combine. Cook over medium heat until the mixture becomes saucy and the rhubarb becomes tender, 10-15 minutes.
2. Use an immersion blender, potato masher, food processor, blender to puree the mixture until smoother and well combined. (It’s ok for it to be chunky, especially if you do it by hand - the idea is to break down some of the fibers to make a smoother overall jam - but this can be done somewhat to your preference. I like it fairly smooth because the custard is also smooth!)
3. Return the mixture to the pot and continue to cook over low heat, stirring frequently, until the mixture forms a sheet when it falls off the side of the spoon (be sure to check out the video to see exactly what I mean), 10-15 minutes more.
4. Cool the jam completely before using. If you’re looking to use the jam/assemble the pie ASAP, transfer it to a 9x13 inch/23x33 cm pan or similar (this will increase the surface area, encouraging the mixture to cool faster). If you’re making the jam ahead to make the pie later, transfer to a storage container and refrigerate until ready to use.
5. Make the vanilla cream filling: in the bowl of an electric mixer (or in a large bowl using a hand mixer), whip the mascarpone on low speed to combine. Gradually add the cream, then the sugar, then gradually raise the speed to medium high and whip the cream to soft peaks. Add the vanilla bean paste or seeds, and salt and mix on medium speed until well combined and thick, and thickened.
6. Spoon about 1/3 of the mascarpone filling into the prepared, cooled pie crust and spread into a thick even layer. Add about 1/3 of the jam and spread into a thin, even layer. Repeat this process, alternating the two fillings to assemble the pie. Remember to dollop the cream filling over the jam to make it easiest to spread (if needed, you can pop the pie at any point with a jam-topped layer into the freezer for 5 minutes to help the jam firm up before adding the next layer). Finish with an all over layer of rhubarb jam on the surface of the pie.
7. Refrigerate the pie for at least 2 hours before serving to help it firm up/set up further. Keep refrigerated until ready to serve. Keep leftovers refrigerated (well covered) for up to 3 days.