Ingredients for Rhubarb And Strawberry Pie
- Almond Extract (not found)
- Corn (not found)
- 6 tablespoons (3 ounces) unsalted butter, plus extra for greasing
- Ground Allspice (not found)
- Part Skim Ricotta Cheese (not found)
- 1 cup macadamia nuts (3/4 cup finely chopped, 1/4 cup roughly chopped)
- 1/4 cup desiccated coconut
- Part of 4 cups frozen mixed rhubarb and strawberries
- Part of 4 cups frozen mixed rhubarb and strawberries
- 1 ½ cups graham cracker crumbs
- 1 cup granulated sugar (½ cup for crust, ½ cup for filling)
- 1 teaspoon ground cinnamon
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
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How to Make Rhubarb And Strawberry Pie
- Preheat oven to 375°F (190°C).
- In a food processor, finely chop 3/4 cup macadamia nuts.
- Roughly chop the remaining 1/4 cup macadamia nuts. Set aside.
- In a large bowl, combine 1 ½ cups graham cracker crumbs, ½ cup granulated sugar, 6 tablespoons (3 ounces) melted unsalted butter, 1 teaspoon ground cinnamon, and the 3/4 cup finely chopped macadamia nuts.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes. Let cool completely.
- Reduce oven temperature to 350°F (175°C).
- Lightly butter the sides of the springform pan and sprinkle with 1/4 cup desiccated coconut.
- In a separate bowl, gently combine 4 cups frozen mixed rhubarb and strawberries, 1/2 cup granulated sugar, 2 tablespoons cornstarch, and 1 teaspoon vanilla extract.
- Pour the fruit mixture into the cooled crust.
- Sprinkle the remaining 1/4 cup roughly chopped macadamia nuts over the top.
- Bake for 40-50 minutes, or until the filling is bubbly and the crust is golden brown.
- Let cool completely on a wire rack before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
171g
Fat
334g
Carbs
43g
