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Rhubarb Bavarian Pie With Graham Cracker Crust

  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)

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

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3000 Calories from Fat 1175

% Daily Value*

Total Fat 133 g204.2%

Saturated Fat 64.2 g321.1%

Trans Fat 0 g

Cholesterol 328.8 mg109.6%

Sodium 979.9 mg40.8%

Total Carbohydrates 418 g139.3%

Dietary Fiber 15.6 g62.4%

Sugars 309.1 g

Protein 50 g100.7%

Vitamin A 84.5% Vitamin C 93.4%

Calcium 81.5% Iron 35.9%

*Based on a 2000 Calorie diet


Rhubarb Bavarian Pie With Graham Cracker Crust Recipe