RHUBARB CUSTARD PIE WITH MERINGUE RECIPES
RHUBARB MERINGUE PIE RECIPE | ALLRECIPES
A sweet and creamy rhubarb custard filling topped with meringue.
Provided by Marsha Mitchell Hiebert
Categories Desserts Pies Fruit Pies Rhubarb Pie Recipes
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours 0 minutes
Yield 1 9-inch pie
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place egg yolks into a large bowl; place egg whites in a separate glass or metal bowl.
- Fit pie crust into a 9-inch pie dish. Spread rhubarb into bottom of crust. Whisk 1 cup sugar, half-and-half, flour, and salt into egg yolks until smooth. Pour mixture over rhubarb.
- Bake in the preheated oven until pie crust is browned and filling is set, 50 to 60 minutes.
- Beat egg whites until stiff using an electric mixer; gradually beat 1/4 cup sugar and cream of tartar into egg whites to make a glossy meringue. Spoon meringue over pie filling, going right to the edge of the crust and covering all the filling. Use a spoon or spatula to make decorative swirls in the meringue.
- Return pie to oven and bake until meringue is lightly browned, 10 more minutes. Best served slightly warm.
Nutrition Facts : Calories 423.7 calories, CarbohydrateContent 62.1 g, CholesterolContent 107.9 mg, FatContent 17.2 g, FiberContent 2.3 g, ProteinContent 7 g, SaturatedFatContent 6.2 g, SodiumContent 209.9 mg, SugarContent 42.6 g
MY MOM'S RHUBARB CUSTARD PIE RECIPE - FOOD.COM
This is the ONLY pie my Mom makes. The pages of this recipe are yellowed and torn and a little stained! This is a tried and true recipe that I look forward to making every spring! This the best Rhubarb Custard Pie you will ever have!
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours
Yield 1 pie, 9-12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Crust:.
- In a bowl mix butter, flour and sugar. Press into an ungreased 9 x 13 baking dish. Bake for 10 minutes. Remove from oven and allow to cool while mixing other ingredients.
- Filling:.
- Cut Rhubarb into 1 inch pieces. Place in a bowl. Mix in egg yolks, 1 cup of sugar, flour and salt. Pour into prepared pie crust.
- Mix evaporated milk and 1 cup sugar. Pour over rhubarb mixture.
- Bake pie for 45 minutes. If not completely set bake an additional 10-15 minutes. Remove from oven and "frost with meringue." Return to oven and bake an additional 10 minutes or until meringue peaks are a light golden brown.
- Meringue:.
- While pie is baking, beat egg whites until stiff. Add sugar, vanilla and salt and beat until you have soft stiff peaks.
- Cover pie with meringue and follow baking instructions above.
- Pie can be served warm or cold. All leftovers must be refrigerated.
Nutrition Facts : Calories 596.3, FatContent 25.8, SaturatedFatContent 15.3, CholesterolContent 173, SodiumContent 336.9, CarbohydrateContent 83.1, FiberContent 2.1, SugarContent 53.8, ProteinContent 10
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