Rhubarb Meringue Pie

Recipe by Kaarin
READY IN: 1hr 30mins
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
  • 1
    unbaked pie shell (I recommend #93062)
  • Custard
  • 3
    cups rhubarb, chopped
  • 23
    cup sugar
  • 2
    tablespoons flour
  • 3
    egg yolks
  • 2
    tablespoons sugar
  • 1
    cup milk
  • Meringue
  • 3
    egg whites
  • 2
    tablespoons sugar
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DIRECTIONS

  • Line 9" pie pan with pastry crust. Use a pie crust shield of foil to protect the crust.
  • Put rhubarb in pie pan.
  • Mix 2/3 Cup sugar with flour and sprinkle over rhubarb.
  • Bake at 400 degrees for 30 minutes, till half done.
  • Meanwhile, separate eggs, reserving whites in a mixing bowl.
  • Beat yolks with 2 tablespoons sugar till light colored, then add milk.
  • Pour this over the half done custard, and continue to bake, lowering temperature to 375 degrees, about 30 more minutes.
  • Watch closely-custard is done when a knife inserted in the middle comes out clean.
  • Meanwhile, beat egg whites till stiff peaks form, adding 2 tablespoons sugar gradually near the end.
  • Spread meringue over the custard.
  • Return to 375 degree oven till meringue is a delicate brown, 5-7 minutes.
  • Best served cold.
  • Keep refrigerated.
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