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Dave's Rhubarb Custard Pie with Meringue

Dave's Rhubarb Custard Pie with Meringue

Cost $15, save $20

Source: Recommended by CookPal

  • 145 Min
  • 8 Servings
  • $15

INGREDIENTS

  • Crust

    • 🥧 1 (9 inch) refrigerated pie crust

  • Filling

    • 4 cups rhubarb, chopped
    • 🍚 1 1/3 cups white sugar
    • 🧈 3 tablespoons butter
    • 3 drops red food coloring (Optional)
    • 🥚 3 egg yolks
    • 6 tablespoons light whipping cream
    • 🍚 6 tablespoons white sugar
    • 3 tablespoons cornstarch
    • 🧂 1/8 teaspoon salt

  • Meringue

    • 🥚 3 egg whites
    • 🍚 6 tablespoons white sugar
    • 3/4 teaspoon vanilla extract

STEPS

1

Preheat the oven to 400°F (205°C). Line pie crust with aluminum foil and pie weights or dried beans.

2

Bake the crust until edges are golden, about 10 minutes. Remove the foil and weights, and bake 5 more minutes. Let cool.

3

Reduce oven temperature to 325°F (165°C) and place a rack in the center of the oven.

4

Simmer rhubarb, 1 1/3 cups sugar, butter, and food coloring in a medium pot until rhubarb is tender, 7–10 minutes.

5

Mix egg yolks, cream, 6 tablespoons sugar, cornstarch, and salt in a bowl, then add to the rhubarb mixture while stirring. Simmer until it thickens, 3–5 minutes.

6

Beat egg whites until foamy, then gradually add 6 tablespoons sugar. Beat to stiff peaks and stir in vanilla extract.

7

Pour rhubarb mixture into the crust. Spread the meringue on top, sealing it against the crust and creating a decorative pattern.

8

Bake until meringue is firm and golden brown, about 15–20 minutes. Cool for 2 hours before serving. Refrigerate.

NUTRIENTS

Per 1 serving

🔥

428

Calories

  • 5
    Protein
  • 68
    Carbs
  • 16
    Fats

💡 For a brighter color, you can add a few more drops of red food coloring.Make sure the meringue touches the crust all around to seal it completely and prevent shrinking.Use frozen rhubarb when fresh rhubarb isn't available—just thaw and drain before using.