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Dave's Rhubarb Custard Pie with Meringue
Dave's Rhubarb Custard Pie with Meringue
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
170 minutes
Enjoy a sweet and tangy rhubarb pie with creamy custard and fluffy meringue.
Ingredients:
  • 1 (9 inch) refrigerated pie crust
  • 4 cups rhubarb, chopped
  • 1.3333333730698 cups white sugar
  • 3 tablespoons butter
  • 3 drops red food coloring
  • 3 eggs, separated
  • 6 tablespoons light whipping cream
  • 6 tablespoons white sugar
  • 3 tablespoons cornstarch
  • 0.125 teaspoon salt
  • 0.75 teaspoon vanilla extract
Instructions:
  • Preheat your oven to 400 degrees F (205 degrees C). Line the pie crust with a double layer of aluminum foil and top with pie weights or dried beans.
  • Bake the crust in the preheated oven until the edges turn golden, approximately 10 minutes. Remove the foil and weights, then bake for an additional 5 minutes until the crust sets. Lastly, remove the crust and allow it to cool.
  • Lower the oven temperature to 325 degrees F (165 degrees C) and position a rack in the center.
  • Combine rhubarb, 1 1/3 cups of sugar, butter, and food coloring in a pot over medium heat. Cook until rhubarb is tender and beginning to break down, about 7 to 10 minutes.
  • In a bowl, combine egg yolks, cream, 6 tablespoons sugar, cornstarch, and salt. Gradually pour this mixture into the rhubarb while stirring constantly. Cook and stir until thickened, about 3 to 5 minutes. Remove from heat and keep warm.
  • In a glass, metal, or ceramic bowl, whip egg whites until foamy. Gradually mix in 6 tablespoons sugar until stiff peaks form. Incorporate vanilla extract into the meringue.
  • Spread the rhubarb mixture into the baked pie crust, then gently mound the meringue on top, making sure to spread it to the edges to seal in the filling. Create a decorative pattern on the meringue with peaks and edges that will brown beautifully while baking.
  • Bake for 15 to 20 minutes until golden brown. Allow to cool for about 2 hours until custard is fully set, then chill in the refrigerator.

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