RHUBARB CUSTARD PIE IV

Rhubarb Custard Pie IV image

A creamy rhubarb pie.

Provided by Carolyn

Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes

Yield 8

Number Of Ingredients 7

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Ingredients

1 (9 inch) pie shell
2 cups chopped rhubarb
1 cup white sugar
2 tablespoons all-purpose flour
½ teaspoon ground nutmeg
2 eggs, beaten
4 teaspoons milk

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Spread rhubarb evenly across unbaked pastry shell.
In a medium bowl combine sugar, flour, and nutmeg. Mix well, then add eggs and milk. Beat until smooth and pour mixture over rhubarb layer.
Cover edges of pie shell with aluminum foil to prevent overbrowning. Bake in preheated oven for 50 minutes. Remove foil from crust and bake an additional 10 minutes.

Nutrition Facts : Calories 210.2 calories, Carbohydrate 35.9 g, Cholesterol 46.5 mg, Fat 6.6 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 1.2 g, Sodium 121 mg, Sugar 26.1 g