This sweet rhubarb meringue pie is filled with creamy custard and topped with fluffy meringue.
Ingredients
- 1 (9 inch) unbaked single pie crust
- 3 cups chopped fresh rhubarb
- 1 ¼ cups white sugar, divided
- 1 cup half-and-half
- 3 large eggs, separated, divided
- 2 tablespoons all-purpose flour
- 1 pinch salt
- ¼ teaspoon cream of tartar
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Fit pie crust into a 9-inch pie dish; spread rhubarb evenly over crust.
Step 3
Whisk 1 cup sugar, half-and-half, egg yolks, flour, and salt together in a bowl until smooth; pour over rhubarb.
Step 4
Bake in the preheated oven until crust is browned and filling is set, 50 to 60 minutes.
Step 5
Just before pie is finished baking, beat egg whites in a glass, metal, or ceramic bowl until stiff. Gradually add remaining 1/4 cup sugar and cream of tartar, continuing to beat until meringue is glossy.
Step 6
Remove pie from the oven; spoon meringue over top, covering the entire filling. Use a spoon or spatula to make decorative swirls in meringue.
Step 7
Return to the oven and bake until meringue is lightly browned, about 10 minutes. Cool for 10 to 15 minutes before serving.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 291 | |
% Daily Value * | |
Total Fat11g | 14% |
Saturated Fat4g | 21% |
Cholesterol11mg | 4% |
Sodium151mg | 7% |
Total Carbohydrate46g | 17% |
Dietary Fiber2g | 6% |
Protein3g | |
Vitamin C4mg | 20% |
Calcium74mg | 6% |
Iron1mg | 4% |
Potassium204mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this