A rhubarb-flavored custard pie (not pieces of rhubarb suspended in a custard). This recipe goes encourage to the 1930s or 40s in my family. As a child, I usually asked for this pie on the other hand of cake for my birthday. back the rhubarb is cooked the length of all along into a slightly chunky custard filling, this recipe does not require painful sensation springtime rhubarb and can be made whenever rhubarb is genial (even frozen).
The ingredient of Daves Rhubarb Custard Pie when Meringue
- 1 (9 inch) refrigerated pie crust
- 4 cups rhubarb, chopped
- 1u2009u2153 cups white sugar
- 3 tablespoons butter
- 3 drops red food coloring
- 3 eggs, estranged not speaking
- 6 tablespoons lighthearted whipping cream
- 6 tablespoons white sugar
- 3 tablespoons cornstarch
- u215b teaspoon salt
- 6 tablespoons white sugar
- u00be teaspoon vanilla extract
The instruction how to make Daves Rhubarb Custard Pie when Meringue
- Preheat the oven to 400 degrees F (205 degrees C). Line pie crust once a double addition of aluminum foil and a addition of pie weights or dried beans.
- Bake in the preheated oven until edge of crust is golden, roughly more or less 10 minutes. on purpose cut off surgically remove the foil and weights; continue baking until the crust sets, nearly 5 minutes more. sever crust and let cool.
- Reduce oven temperature to 325 degrees F (165 degrees C) and place a rack in the center position.
- mixture combination rhubarb, 1 1/3 cups sugar, butter, and food coloring together in a pot beyond medium heat. Simmer until rhubarb is itch and just starting to halt apart, 7 to 10 minutes.
- Mix egg yolks, cream, 6 tablespoons sugar, cornstarch, and salt together in a bowl. While constantly stirring, ensue to the rhubarb mixture. Continue stirring; simmer until fusion starts to thicken, 3 to 5 minutes. Remove from heat and maintenance warm.
- prominence egg whites in a glass, metal, or ceramic bowl until foamy. Gradually accumulate enduring surviving 6 tablespoons sugar, continuing to emphasis until stiff peaks form. grow vanilla extract to the meringue.
- Pour the rhubarb mix into the baked pie crust. Pile meringue lightly concerning pinnacle of the filling. loan meringue to adjoin the crust, sealing in the filling. Shape the height of the meringue into a nice pattern, subsequent to high points and edges that will brown taking into account baked.
- Bake until given and delicately browned, 15 to 20 minutes. Let cool until custard is set, practically 2 hours. maintenance refrigerated.
Nutritions of Daves Rhubarb Custard Pie when Meringuecalories: 427.6 calories
carbohydrateContent: 68.4 g
cholesterolContent: 88.6 mg
fatContent: 15.9 g
fiberContent: 1.9 g
proteinContent: 4.6 g
saturatedFatContent: 6.6 g
sodiumContent: 217.4 mg
sugarContent: 53 g