Rhubarb Custard Pie
|Pastry||1 (For A Single Crust Pie)|
|Sugar||1 Cup (16 tbs)|
|All purpose flour||3 Tablespoon|
|Frozen orange juice concentrate||3 Tablespoon|
|Butter/Margarine||2 Tablespoon, softened|
|Fresh rhubarb/1 package, 16 ounce frozen rhubarb, thawed||1 Pound, cut into 1/2 inch pieces to make 3 cups|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Chopped pecans||2⁄3 Cup (10.67 tbs)|
Prepare and roll pastry into a 12-inch circle.
Line a 9-inch pie plate.
Trim pastry to 1/2 inch beyond edge of pie plate.
Flute edge; do not prick pastry.
In large bowl combine 1 cup sugar, flour, and salt.
Add egg yolks, juice concentrate, and butter or margarine; beat till smooth with rotary beater.
Stir in rhubarb.
Beat egg whites till soft peaks form (tips curl over).
Gradually add 1/3 cup sugar, beating till stiff peaks form (tips stand straight).
Gently fold whites into rhubarb mixture.
Pour into pastry shell; sprinkle with nuts.
Bake in 325° oven for 55 minutes.
If desired, garnish with whipped cream.