RHUBARB MERINGUE PIE

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Rhubarb Meringue Pie image

My grandma used to make this pie every spring when the rhubarb came up. Now that she's 90 years old, I had to learn to make it myself! This is best with fresh rhubarb, but frozen also works well. This is my favorite way to eat rhubarb-the custard layer really mellows it and is so delicious!

Provided by Kaarin

Categories     Pie

Time 1h30m

Yield 1 pie

Number Of Ingredients 9

1 unbaked pie shell (I recommend #93062)
3 cups rhubarb, chopped
2/3 cup sugar
2 tablespoons flour
3 egg yolks
2 tablespoons sugar
1 cup milk
3 egg whites
2 tablespoons sugar

Steps:

  • Line 9" pie pan with pastry crust. Use a pie crust shield of foil to protect the crust.
  • Put rhubarb in pie pan.
  • Mix 2/3 Cup sugar with flour and sprinkle over rhubarb.
  • Bake at 400 degrees for 30 minutes, till half done.
  • Meanwhile, separate eggs, reserving whites in a mixing bowl.
  • Beat yolks with 2 tablespoons sugar till light colored, then add milk.
  • Pour this over the half done custard, and continue to bake, lowering temperature to 375 degrees, about 30 more minutes.
  • Watch closely-custard is done when a knife inserted in the middle comes out clean.
  • Meanwhile, beat egg whites till stiff peaks form, adding 2 tablespoons sugar gradually near the end.
  • Spread meringue over the custard.
  • Return to 375 degree oven till meringue is a delicate brown, 5-7 minutes.
  • Best served cold.
  • Keep refrigerated.

Nutrition Facts : Calories 2110.3, Fat 81.9, SaturatedFat 25.1, Cholesterol 600.6, Sodium 1256, Carbohydrate 308.1, Fiber 13.6, Sugar 188.9, Protein 42

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