Rhubarb Meringue Pie
Description
This rhubarb meringue pie is filled with a sweet and creamy rhubarb custard and topped with a gorgeous oven-scorched meringue.
Ingredients
•
1 (9 inch) unbaked single pie crust
•
3 cups chopped fresh rhubarb
•
1 1/4 cups white sugar, divided
•
1 cup half-and-half
•
3 large eggs, separated, divided
•
2 tablespoons all-purpose flour
•
1 pinch salt
•
1/4 teaspoon cream of tartar
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Press pie crust into a 9-inch pie dish; spread rhubarb evenly over crust.
3
Whisk 1 cup sugar, half-and-half, egg yolks, flour, and salt together in a bowl until smooth; pour over rhubarb.
4
Bake in the preheated oven until crust is browned and filling is set, 50 to 60 minutes.
5
Just before pie is finished baking, beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add remaining 1/4 cup sugar and cream of tartar, continuing to beat until meringue is glossy and stiff peaks form.
6
Remove pie from the oven; spoon meringue over top, covering the entire filling. Make decorative swirls in meringue using a spoon or spatula.
7
Return to the oven; bake until meringue is lightly browned, about 10 minutes. Cool for 10 to 15 minutes before serving.