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Rhubarb Meringue Pie
Rhubarb Meringue Pie
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Prep Time:
25 minutes
Cook Time:
60 minutes
Total Time:
95 minutes
Indulge in a luscious rhubarb custard pie with a toasted meringue topping.
Ingredients:
  • 1 (9 inch) unbaked single pie crust
  • 3 cups chopped fresh rhubarb
  • 1.25 cups white sugar, divided
  • 1 cup half-and-half
  • 3 large eggs, separated, divided
  • 0.25 teaspoon cream of tartar
Instructions:
  • Preheat the oven to 350°F (175°C) for a perfectly baked dish.
  • Gently place pie crust into a 9-inch pie dish, then evenly spread the rhubarb filling over the crust.
  • Combine 1 cup of sugar, half-and-half, egg yolks, flour, and salt in a bowl, whisk until smooth, then pour over rhubarb.
  • Simply bake in the oven until the crust is golden brown and the filling is firm, about 50 to 60 minutes.
  • As the pie nears completion in the oven, vigorously whisk egg whites in a glass, metal, or ceramic bowl until they form stiff peaks. Slowly incorporate the remaining 1/4 cup sugar and cream of tartar, beating until the meringue becomes shiny.
  • Take the pie out of the oven, then generously spoon the meringue over the filling, ensuring full coverage. Use a spoon or spatula to create elegant swirls in the meringue.
  • Place back in the oven until the meringue is golden brown, for approximately 10 minutes. Allow to cool for 10-15 minutes before serving.

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