RHUBARB ORANGE CREAM PIE

Rhubarb Orange Cream Pie image

The unique flavor combination in this specialty pie makes it a favorite around my dinner table. The rich, creamy custard-like filling, bits of fresh rhubarb and crunchy pecan topping add a variety of textures my guests rave about.-Terri Rocheleau, Mauckport, Indiana

Provided by Taste of Home

Time 1h20m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1 sheet refrigerated pie pastry
3 eggs, separated
1 cup sugar, divided
3 tablespoons orange juice concentrate
1/3 cup all-purpose flour
1/4 teaspoon salt
2-1/2 cups chopped fresh rhubarb
1/4 cup butter, melted
1/3 cup chopped pecans

Steps:

Unroll pastry into a 9-in. pie plate; flute edges., In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in 1/4 cup sugar, 1 tablespoon at a time, on high until stiff peaks form; set aside., In a large bowl, combine egg yolks and orange juice concentrate; stir in the flour, salt and remaining sugar. Stir in rhubarb and butter. Fold in egg white mixture., Pour into pastry shell; sprinkle with pecans. Bake at 375° for 15 minutes. Reduce heat to 325°. Bake 35-40 minutes longer or until center is set. Cool on a wire rack for 1 hour. Store in the refrigerator.

Nutrition Facts : Calories 364 calories, Fat 18g fat (8g saturated fat), Cholesterol 99mg cholesterol, Sodium 242mg sodium, Carbohydrate 47g carbohydrate (29g sugars, Fiber 1g fiber), Protein 5g protein.