EASY RHUBARB PIE

Easy Rhubarb Pie image

Rhubarb adds a slightly tart flavor and a fruity touch of spring to this homemade custard pie. Our Test Kitchen staff cooked up this lighter variation on that classic favorite.

Provided by Taste of Home

Time 1h10m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1 sheet refrigerated pie pastry
1-1/4 cups sugar, divided
1/4 cup all-purpose flour
1/4 teaspoon salt
3 tablespoons orange juice concentrate
2 egg yolks
1 tablespoon butter, melted
3 cups sliced fresh or frozen rhubarb, thawed and drained
3 egg whites
1/4 cup chopped walnuts

Steps:

Roll out pastry to fit a 9-in. pie plate. Transfer to pie plate coated with cooking spray; trim and flute edges. In a large bowl, combine 1 cup sugar, flour and salt. Stir in the juice concentrate, yolks and butter; mix well. Add rhubarb., In a bowl, beat egg whites until soft peaks form. Gradually beat in remaining sugar until stiff peaks form. Fold into rhubarb mixture. Pour into pie shell. Sprinkle with nuts., Bake at 375° for 15 minutes. Reduce heat to 325°; bake 40-45 minutes longer or until golden. Cover loosely with foil during the last 10 minutes if crust is browning too quickly. Cool on a wire rack for 1 hour. Store in the refrigerator.

Nutrition Facts : Calories 333 calories, Fat 12g fat (5g saturated fat), Cholesterol 62mg cholesterol, Sodium 213mg sodium, Carbohydrate 53g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein.