Rhubarb Custard Pie
|9 inch unbaked pie shell||1|
|Fresh rhubarb/1 package of 1 1/4-pound frozen rhubarb||4 Cup (64 tbs), cut into 1/2-inch slices|
|Quick-cooking tapioca||2 Tablespoon|
|Orange juice/Rhubarb juice||1⁄4 Cup (4 tbs)|
|Orange rind||1⁄2 Teaspoon|
|Heavy cream/Yogurt||2 Tablespoon|
|Honey||2 Tablespoon (Use Larger Amount If Using Yogurt)|
Preheat oven to 400°F.
Make pie shell according to preferred recipe.
If using frozen rhubarb, slice into 1/2-inch pieces, then thaw completely and drain, reserving juice to use instead of orange juice.
Combine tapioca, spices and salt.
Combine orange juice or rhubarb juice and orange rind, honey and molasses.
Add dry and wet ingredients to rhubarb, tossing well to combine.
Put into unbaked pie shell.
Top with slivers of butter.
Bake in preheated oven for 10 minutes.
Meanwhile, prepare custard by combining egg yolks, heavy cream or yogurt and honey.
After pie has baked for 10 minutes, remove it from the oven and pour custard over the top, gently stirring to distribute it evenly.
Turn oven down to 350°F and return pie to oven for 20 to 30 minutes longer or until the custard has set and the rhubarb is tender.
Cool slightly before serving.