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Rhubarb Bavarian Pie With Graham Cracker Crust

Quickandeasymenu's picture
Ingredients
  Graham cracker pie crust 1
  Sugar 18 Tablespoon (1 Cup Plus 2 Tablespoons)
  Fresh rhubarb 1 1⁄2 Pound, cut in 3/4 inch pieces
  Unflavored gelatin 1 Ounce (1 Envelope)
  Water 1⁄4 Cup (4 tbs)
  Vanilla extract 1⁄2 Teaspoon
  Ground mace 1⁄8 Teaspoon
  Egg whites 2
  Heavy cream 1 Cup (16 tbs)
Directions

Prepare Graham Cracker Pie Crust; set aside.
Sprinkle 1 cup sugar over rhubarb in a large saucepan; let stand 15 minutes.
Soften gelatin in water; set aside.
Heat rhubarb and sugar mixture to a boil over low heat; simmer 5 minutes.
Add gelatin; stir until gelatin dissolves.
Mix in vanilla and mace; chill until mixture resembles the consistency of unbeaten egg whites.
Beat egg whites until foamy; beat in remaining 2 tablespoons sugar until stiff.
Whip cream until stiff; fold beaten egg whites and cream into gelatin mixture.
Chill until filling will mound when dropped from a spoon.
Spoon into prepared shell; chill until firm, several hours or overnight.

Recipe Summary

Difficulty Level: 
Easy
Method: 
Chilling
Dish: 
Pie
Interest: 
Quick

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