Dave's Rhubarb Custard Pie with Meringue 🥧🍋
Ingredients:
For the Pie:
1 unbaked pie crust (9-inch)
3 cups rhubarb, chopped
1 1/2 cups granulated sugar
3 tablespoons all-purpose flour
3 large eggs, separated
1 cup heavy cream
1 teaspoon vanilla extract
1/4 teaspoon salt
For the Meringue:
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons granulated sugar
Directions:
Preheat your oven to 375°F (190°C). Place the unbaked pie crust in a 9-inch pie dish and set aside.
In a large bowl, combine the chopped rhubarb, 1 1/2 cups of granulated sugar, and all-purpose flour. Mix well.
In another bowl, whisk together the egg yolks, heavy cream, vanilla extract, and salt until smooth.
Pour the egg mixture over the rhubarb mixture and stir to combine. Pour the filling into the prepared pie crust.
Bake in the preheated oven for 45-50 minutes, or until the filling is set and the crust is golden brown. Remove the pie from the oven and let it cool slightly.
While the pie is baking, prepare the meringue. In a clean bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the 6 tablespoons of granulated sugar, one tablespoon at a time, beating until stiff peaks form.
Spread the meringue over the warm pie, making sure to seal the edges to prevent shrinking.
Return the pie to the oven and bake for an additional 10-12 minutes, or until the meringue is golden brown.
Allow the pie to cool completely before serving.
Prep Time: 25 minutes | Cooking Time: 1 hour | Total Time: 1 hour 25 minutes
Kcal: 320 kcal | Servings: 8 servings
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