DAVE'S RHUBARB CUSTARD PIE WITH MERINGUE
A rhubarb-flavored custard pie (not pieces of rhubarb suspended in a custard). This recipe goes back to the 1930s or 40s in my family. As a child, I usually asked for this pie instead of cake for my birthday. Since the rhubarb is cooked down into a slightly chunky custard filling, this recipe does not require tender springtime rhubarb and can be made whenever rhubarb is available (even frozen).
Provided by Dave Peterson
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Time 2h50m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (205 degrees 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 edge of crust is golden, about 10 minutes. Carefully remove the foil and weights; continue baking until the crust sets, about 5 minutes more. Remove crust and let cool.
- Reduce oven temperature to 325 degrees F (165 degrees C) and place a rack in the center position.
- Mix rhubarb, 1 1/3 cups sugar, butter, and food coloring together in a pot over medium heat. Simmer until rhubarb is tender and just starting to fall apart, 7 to 10 minutes.
- Mix egg yolks, cream, 6 tablespoons sugar, cornstarch, and salt together in a bowl. While constantly stirring, add to the rhubarb mixture. Continue stirring; simmer until mixture starts to thicken, 3 to 5 minutes. Remove from heat and keep warm.
- Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add remaining 6 tablespoons sugar, continuing to beat until stiff peaks form. Add vanilla extract to the meringue.
- Pour the rhubarb mixture into the baked pie crust. Pile meringue lightly on top of the filling. Spread meringue to touch the crust, sealing in the filling. Shape the top of the meringue into a nice pattern, with high points and edges that will brown when baked.
- Bake until firm and delicately browned, 15 to 20 minutes. Let cool until custard is set, about 2 hours. Keep refrigerated.
Nutrition Facts : Calories 427.6 calories, Carbohydrate 68.4 g, Cholesterol 88.6 mg, Fat 15.9 g, Fiber 1.9 g, Protein 4.6 g, SaturatedFat 6.6 g, Sodium 217.4 mg, Sugar 53 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Hawa Swaray
[email protected]This pie is the perfect way to use up all that extra rhubarb in your garden.
Anita Nossiter
[email protected]I've made this pie several times and it's always a hit. I usually use frozen rhubarb, but fresh rhubarb works just as well.
Mary Matola
[email protected]This pie is a bit time-consuming to make, but it's worth the effort. The end result is a delicious and beautiful pie that's sure to impress your guests.
pall mall
[email protected]I made this pie for my husband's birthday and he loved it. He said it was the best rhubarb pie he's ever had.
Rita Abreo
[email protected]This pie is perfect for a summer picnic or potluck.
Jordynn Searson
[email protected]I'm not a big fan of rhubarb, but I loved this pie. The custard filling is so creamy and delicious that it balances out the tartness of the rhubarb.
Jessica King
[email protected]This pie is a classic for a reason. It's simple, delicious, and always a crowd-pleaser.
Rafaqat Hussain
[email protected]I've never made a rhubarb pie before, but this recipe made it easy. The pie was a big hit with my family.
Mwesigwa Jimmy
[email protected]I love this pie! It's so easy to make and it always turns out delicious.
Ashii Jutt
[email protected]I followed the recipe exactly and the pie turned out perfectly. I highly recommend this recipe.
The touch of a dream
[email protected]This is the best rhubarb pie I've ever had. The crust is flaky and buttery, and the filling is perfectly tart and sweet.
Hassan bangash
[email protected]I've made this pie several times now and it's always a crowd-pleaser. The rhubarb custard filling is so creamy and delicious, and the meringue topping is the perfect finishing touch.
Iloveu You
[email protected]The instructions were easy to follow and the pie turned out beautifully. I will definitely be making this again.
Qwequ Fliq
[email protected]I made this pie for a potluck and it was a hit! Everyone loved it.
isiri niklesha
[email protected]This rhubarb custard pie was a real treat! The combination of the tart rhubarb and the sweet, creamy custard was perfect. The meringue topping added a nice touch of sweetness and texture.