You are here

Rhubarb Custard Meringue Pie

Canadian.Recipes's picture
Ingredients
  10 inch unbaked pie shell 1
For filling
  Chopped rhubarb 2 1⁄2 Cup (40 tbs)
  White sugar 1 Cup (16 tbs)
  Flour 2 Tablespoon
  Mace 1⁄2 Teaspoon
  Egg yolks 2
  Light cream/Milk 1⁄2 Cup (8 tbs)
  Melted butter 1⁄4 Cup (4 tbs)
For meringue
  Egg whites 3
  Vinegar 1⁄2 Teaspoon
  Salt 1⁄8 Teaspoon
  White sugar 6 Tablespoon
  Vanilla 1⁄2 Teaspoon
  White sugar 1 Teaspoon
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Interest: 
Holiday, Gourmet
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Rhubarb
Preparation Time: 
15 Minutes
Cook Time: 
55 Minutes
Ready In: 
70 Minutes

Rate It

Your rating: None
4.216665
Average: 4.2 (18 votes)