GRANDMA'S RHUBARB CUSTARD PIE
A sweet and tart rhubarb pie filled with custard and topped off with a light meringue. Passed from generation to generation, this pie is a hit with my whole family!
Provided by StickyFootMom
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Separate egg yolks and egg whites. Set egg whites aside for meringue.
- Place rhubarb into the prepared pie crust. Mix sugar, evaporated milk, 3 egg yolks, flour, and salt for filling together in a bowl. Pour mixture over rhubarb. Place pie onto a cookie sheet.
- Bake in the preheated oven for 12 minutes. Turn oven temperature down to 350 degrees F (175 degrees C), and bake for 30 minutes more. Remove pie from the oven. Lower oven temperature to 325 degrees F (165 degrees C).
- Beat the reserved egg whites for meringue in another bowl until frothy. Slowly add sugar, salt, and cream of tartar. Beat until stiff peaks form. Spread over the baked pie.
- Bake in the preheated oven until light golden brown, about 15 minutes. Cool slightly before serving.
Nutrition Facts : Calories 349.9 calories, Carbohydrate 58.2 g, Cholesterol 75.8 mg, Fat 11.1 g, Fiber 2 g, Protein 6 g, SaturatedFat 3.4 g, Sodium 458.7 mg, Sugar 43.6 g
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