Twinkie Strawberry Rhubarb Delight Pie

This delightful twist on a classic strawberry rhubarb pie combines the sweet and tart flavors of fresh strawberries and rhubarb with the irresistible creaminess of Hostess Twinkies. The result is a mouthwatering dessert that’s sure to impress your family and friends!

Ingredients:

For the Filling:

• 2 cups fresh strawberries, hulled and sliced
• 2 cups fresh rhubarb, diced
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1/2 teaspoon vanilla extract
• 4 Hostess Twinkies, sliced into rounds

For the Pie Crust:

• 1 9-inch pie crust (store-bought or homemade)

For the Topping:

• 1 egg, beaten (for egg wash)
• 1 tablespoon granulated sugar (for sprinkling)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the sliced strawberries, diced rhubarb, granulated sugar, cornstarch, lemon zest, lemon juice, and vanilla extract. Toss the mixture until the fruit is well coated.
3. Roll out the pie crust and place it into a 9-inch pie dish.
4. Arrange the sliced Hostess Twinkies evenly along the bottom of the pie crust.
5. Pour the strawberry rhubarb filling over the Twinkies, spreading it out evenly.
6. Place the top crust over the filling and crimp the edges to seal the pie. You can create a lattice pattern or cut out decorative shapes with the excess dough.
7. Brush the top crust with the beaten egg and sprinkle it with granulated sugar for a golden finish.
8. Cover the edges of the pie with aluminum foil to prevent over-browning, and place the pie on a baking sheet to catch any drips.
9. Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
10. Remove the pie from the oven and allow it to cool for at least 30 minutes before serving.

Serve slices of this Twinkling Strawberry Rhubarb Delight Pie warm or at room temperature, topped with a scoop of vanilla ice cream for an extra treat!

Baking Time: 45-50 minutes

Yield: 8 servings

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