RHUBARB MERINGUE PIE
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
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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Ratan Rawat
[email protected]This pie was a disaster. The crust was soggy, the filling was runny, and the meringue was burnt.
Mick Moon
[email protected]I would not recommend this recipe. The pie was too tart and the meringue was too sweet.
Farooq Gazala
[email protected]I thought this pie was just okay. The filling was a little bland for my taste.
Mary Waddell
[email protected]This pie was delicious, but it was a lot of work to make. I'm not sure if I would make it again.
Karan Bhai
[email protected]Overall, I thought this pie was good, but not great. I might try a different recipe next time.
Shanto Rajs
[email protected]I had some trouble getting the meringue to brown, but I think that was just because my oven wasn't hot enough.
Dhogu Maanii
[email protected]This pie was a little too tart for my taste, but I think that's just a personal preference.
Kafayat Aina
[email protected]I would definitely recommend this recipe to anyone who loves rhubarb pie.
Dave Willson
[email protected]Overall, this pie is a great choice for a special occasion or a simple weeknight dessert.
Kristina Kovacevic
[email protected]This pie is perfect for a summer dessert. The rhubarb is tart and refreshing, and the meringue is light and fluffy.
Akesa Dolo
[email protected]I've never made a meringue pie before, but this recipe made it easy. The pie turned out great, and I'll definitely be making it again.
Kwanietta Greer
[email protected]This pie is a classic for a reason. It's delicious and easy to make.
Ahmani Rufat
[email protected]I made this pie for a potluck, and it was a huge success. Everyone loved it!
Corisma Gillespie
[email protected]I followed the recipe exactly, and my pie turned out perfect. The crust was flaky, the filling was tart and sweet, and the meringue was fluffy and browned.
Douglas Aguiar
[email protected]This pie was easy to make and turned out great. I will definitely be making it again.
Krfanfakhera Aa
[email protected]I'm not usually a fan of rhubarb pie, but this one changed my mind. The meringue was so good, and the filling was perfectly tart.
aafii ali
[email protected]This pie was delicious! I used fresh rhubarb from my garden, and it really made a difference in the flavor.
Abayomi Abdulmujeeb
[email protected]I've made this pie several times now, and it's always a crowd-pleaser. The filling is the perfect balance of tart and sweet, and the meringue is always light and fluffy.
Copy ya Noob
[email protected]This rhubarb meringue pie was a hit! The filling was tart and flavorful, and the meringue was perfectly browned and fluffy.