Rhubarb Custard Meringue Pie
|10 inch unbaked pie shell||1|
|Chopped rhubarb||2 1⁄2 Cup (40 tbs)|
|White sugar||1 Cup (16 tbs)|
|Light cream/Milk||1⁄2 Cup (8 tbs)|
|Melted butter||1⁄4 Cup (4 tbs)|
|White sugar||6 Tablespoon|
|White sugar||1 Teaspoon|
Filling: Combine the rhubarb with the sugar, flour, and mace.
Put the rhubarb into the pie shell.
Whisk the egg yolks together with the cream and the melted butter.
Pour this custard mixture over the rhubarb.
Place on a rack set in the lower part of the oven at 450 degrees.
Bake 10 minutes.
Reduce heat to 350 degrees and bake 35-40 minutes or until the custard is set.
Meringue: Beat the egg whites with the vinegar and salt until they are stiff but not dry.
Add the 6 tbsp sugar and vanilla.
Swirl the meringue onto the pie.
Sprinkle with the 1 tsp sugar.
Bake an additional 4 minutes at 425 degrees until delicately browned.
Cool and serve as soon as possible.