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| Dave's Rhubarb Custard Pie with Meringue |
"A rhubarb-flavored custard pie (now not pieces of rhubarb suspended in a custard). This recipe goes lower back to the 1930s or 40s in my own family. As a toddler, I generally requested for this pie in place of cake for my birthday. Since the rhubarb is cooked down right into a slightly chunky custard filling, this recipe does no longer require tender springtime rhubarb and can be made each time rhubarb is available (even frozen)."
Ingredients :
- 1 (nine inch) refrigerated pie crust
- four cups rhubarb, chopped
- 1 1/3 cups white sugar
- 3 tablespoons butter
- three drops crimson meals coloring (optional)
- three eggs, separated
- 6 tablespoons mild whipping cream
- 6 tablespoons white sugar
- three tablespoons cornstarch
- 1/8 teaspoon salt
- 6 tablespoons white sugar
- 3/4 teaspoon vanilla extract
Instructions :
| Prep : 20M | Cook : 8M | Ready in : 2H50M |
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- Preheat the oven to four hundred degrees F (205 stages C). Line pie crust with a double layer of aluminum foil and a layer of pie weights or dried beans.
- Bake in the preheated oven until fringe of crust is golden, about 10 mins. Carefully get rid of the foil and weights; preserve baking until the crust sets, about five minutes greater. Remove crust and permit cool.
- Reduce oven temperature to 325 levels F (a hundred sixty five tiers C) and location a rack within the middle function.
- Mix rhubarb, 1 1/three cups sugar, butter, and meals coloring collectively in a pot over medium heat. Simmer until rhubarb is soft and just starting to crumble, 7 to 10 mins.
- Mix egg yolks, cream, 6 tablespoons sugar, cornstarch, and salt together in a bowl. While constantly stirring, upload to the rhubarb aggregate. Continue stirring; simmer until aggregate begins to thicken, 3 to 5 minutes. Remove from heat and keep heat.
- Beat egg whites in a tumbler, steel, or ceramic bowl until foamy. Gradually upload last 6 tablespoons sugar, continuing to overcome until stiff peaks shape. Add vanilla extract to the meringue.
- Pour the rhubarb combination into the baked pie crust. Pile meringue lightly on pinnacle of the filling. Spread meringue to the touch the crust, sealing inside the filling. Shape the pinnacle of the meringue into a pleasing sample, with excessive points and edges a good way to brown whilst baked.
- Bake till organization and delicately browned, 15 to 20 mins. Let cool till custard is ready, about 2 hours. Keep refrigerated.
Notes :
- This can also be made in an 8-inch pie plate.
- If the rhubarb is green, you could add a few drops of pink meals coloring to provide an attractive crimson color to the custard.
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