Whipped Topping Rhubarb Custard Pie

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READY IN: 1hr 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place prepared pie shell in the freezer for 15 minutes; preheat oven to 375°.
  • In a large mixing bowl, combine the rhubarb, sugar, flour, salt, and nutmeg; toss well; set aside for several minutes to juice.
  • Whisk the eggs and milk together in a bowl; add to the fruit, stirring well to combine.
  • Scrape filling into the chilled pie shell, smoothing the top of the fruit with a spoon.
  • Dot the filling with the butter.
  • Place pie on the center oven rack; bake 50-55 minutes or until the top is crusted over and the filling is set, rotating the pie 180° halfway through the baking time.
  • Transfer the pie to a wire rack and let cool.
  • Serve barely warm, at room temperature, or chilled, with a dollop of whipped cream.
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