CRUST
1 refrigerated pie shell (from 15-ounce package) or Pastry for One-Crust Pie recipe in Desserts, Cakes & Pies
FILLING
2 cups cut-up fresh rhubarb (do not use frozen rhubarb)
3 eggs yolks
1/2 cup half and half
1 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon salt
MERINGUE
3 egg whites
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
6 tablespoons sugar
1. Prepare pie crust for one-crust filled pie using 9-inch pie pan.
2. Heat oven to 400°F. Place rhubarb in crust-lined pan. In small bowl, beat egg yolks until thick and lemon-colored. Stir in half-and-half. Add all remaining filling ingredients; blend well. Pour egg mixture over rhubarb.
3. Bake at 400°F. for 10 minutes. Reduce oven temperature to 350°F.; bake an additional 40 minutes.
4. In small deep bowl, combine egg whites, cream of tartar and vanilla; beat at medium speed until soft peaks form. Add 6 tablespoons sugar 1 tablespoon at a time, beating at high speed until stiff glossy peaks form and sugar is dissolved. Spoon meringue onto hot filling; spread to edge of crust to seal well and prevent shrinkage.
5. Bake at 350°F. for 15 to 20 minutes or until meringue is light golden brown. Cool 1 hour or until completely cooled. Store in refrigerator.
Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 320 * Calories from Fat: 100 * % Daily Value: Total Fat: 11 g 17% * Saturated Fat: 4 g 20% * Cholesterol: 95 mg 32% * Sodium: 270 mg 11% * Total Carbohydrate: 51 g 17% * Dietary Fiber: 1 g 3% * Sugars: 36 g * Protein: 4 g * Vitamin A: 4% * Vitamin C: 2% * Calcium: 6% * Iron: 4% * Dietary Exchanges: 1 1/2 Starch, 2 Fruit, 2 Fat or 3 1/2 Carbohydrate, 2 Fat
Rhubarb Cream Pie comes from the Cook'n with Pillsbury collection. Click here to order this CD or download this brand-name recipe set right now!