RHUBARB CUSTARD PIE

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Rhubarb Custard Pie image

My Mom made 2 types of rhubarb pies. One was the traditional 2 crust pie and the other was this yummy custard pie. It is different and was always my favorite.

Provided by Kathie Carr

Categories     Pies

Time 1h15m

Number Of Ingredients 8

2 large beaten eggs
1 c sugar
2 Tbsp flour
1 c half and half (or light cream)
1 tsp vanilla
1/2 tsp freshly grated nutmeg (ok to use dried ground nutmeg but freshly grated is so much better)
2 c diced fresh rhubarb
1 (9 inch) unbaked pie shell

Steps:

  • 1. Preheat oven to 425 degrees. Beat together eggs, sugar, flour, half and half, vanilla, and nutmeg. Stir in rhubarb and pour all into pie shell.
  • 2. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and continue to bake for approximately 45-50 minutes longer. Filling should be slightly brown and should be puffed a bit. It should jiggle when pan is wiggled. Remove from oven and cool before cutting. Serve with whipped cream or ice cream.

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