Rhubarb Cream Pie

• 1 refrigerated unbaked 9-inch pie crust
• 4 cups fresh rhubarb or 4 cups frozen rhubarb, thawed and chopped
• 1 12 cups Splenda granular
• 3 tablespoons all-purpose flour
• 34 cup fat-free half-and-half

1. Rest piecrust for 20 minutes at room temperature.
2. Preheat oven to 350F.
3. Cut the room temperature piecrust in half on the folded line.
4. Gently roll each half into a ball.
5. Wipe counter with a wet cloth and place a sheet of waxed paper on top of the damp counter.
6. Place one of the balls on the waxed paper.
7. Cover with another sheet of waxed paper and roll out into a 9-inch circle with rolling pin.
8. Carefully remove waxed paper from one side and place crust into an 8- or 9-inch pie plate.
9. Remove other piece of waxed paper.
10. In a large bowl, combine rhubarb, SPLENDA and flour.
11. Add half & half.
12. Mix carefully to combine.
13. Spoon rhubarb mixture into prepared piecrust.
14. HINT: Place piece of uncooked elbow macaroni upright in center of pie to keep filling from cooking out of crust.
15. Repeat process of rolling out remaining piecrust half.
16. Place on top of pie.
17. Flute edges.
18. Lightly spray top crust with butter-flavored cooking spray.
19. Make about 8 slashes with a knife to allow steam to escape.
20. Bake in pre-heated oven for 50-to 60 minutes or until done.
21. Place pie plate on a wire rack and let set for at least 30 minutes.
22. Place in refrigerator for at least 1 hour.
23. Cut into 8 slices.

crust, fresh rhubarb, splenda, allpurpose

Taken from www.food.com/recipe/rhubarb-cream-pie-491508 (may not work)