Rhubarb Custard Pie

Submitted by Dienia B.

"From Libby's old newspaper clipping. I have made this but not with the meringue. I just mixed the whole egg together and added some nutmeg and 1 cup sugar. This is a really good recipe."

 

• Ready In: 1hr 30mins
• Ingredients: 10
• Serves: 6

ingredients

• 1 1⁄4 cups rhubarb
• 1 pie shell, unbaked
• 1 3⁄8 cups milk
• 2 tablespoons butter
• 3 large eggs, separated
• 1 teaspoon nutmeg (optional)
• 3⁄4 cup sugar
• 2 tablespoons flour
• 1⁄4 teaspoon salt
• 3 tablespoons honey

directions

1. Spread thinly sliced rhubarb in bottom of unbaked pie shell.
2. Heat milk; add butter.
3. Beat egg yolks; add sugar, flour, salt.
4. Gradually pour hot milk mixture into egg mixture.
5. Pour this custard mixture over the rhubarb; sprinkle nutmeg over pie.
6. Bake at 425F for 10 minutes; reduce heat to 325°F and bake for 30 minutes.
7. Remove from oven.
8. Beat egg whites and honey together until stiff. Spread meringue over top of pie.
9. Bake at 300°F for 20 minutes.

Reviews

[Ginger Rose]

Delicious! I didn't do the meringue and used whole eggs to make the custard. It tasted so good : this is a recipe that I'll be coming back to!

 

[Debber]

What a nice little recipe! I skipped the meringue part and used whole eggs for the custard (added an extra tablespoon of flour). DH and DS were nuts for it--with their own caveats! DS says, "serve it cold, it tastes better." DH says, "serve it warm, it tastes better." So--YOU decide!!! I used probably 2 or 2 1/2 cups of rhubarb since it's in season right now, and we have LOTS! *ZWT 3 May 2007*

 

[dienia]

this is a really good pie