Dave's Rhubarb Custard Pie with Meringue
Description
Dave's delicate rhubarb custard pie recipe features yolks in its filling for a rhubarb-flavored custard and egg whites in its fluffy meringue topping.
Ingredients
•
1 (9 inch) refrigerated pie crust
•
4 cups rhubarb, chopped
•
1 1/3 cups white sugar
•
3 tablespoons butter
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3 drops red food coloring
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6 tablespoons white sugar
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3 eggs, separated
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6 tablespoons light whipping cream
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3 tablespoons cornstarch
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1/8 teaspoon salt
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3/4 teaspoon vanilla extract
Directions
1
Preheat the oven to 400 degrees F (205 degrees C).
2
Place pie crust in a 9-inch pie plate; line with a double layer of aluminum foil and a layer of pie weights or dried beans.
3
Bake crust in the preheated oven until edges are golden, about 10 minutes. Carefully remove foil and weights; continue baking until crust sets, about 5 minutes more. Cool crust.
4
Reduce the oven temperature to 325 degrees F (165 degrees C); place a rack in the center position.
5
Combine rhubarb, 1 ⅓ cups sugar, butter, and food coloring in a large saucepan over medium heat; simmer until rhubarb is tender and just starting to fall apart, 7 to 10 minutes.
6
Whisk 6 tablespoons sugar, egg yolks, light cream, cornstarch, and salt together in a medium bowl until well combined; add to rhubarb mixture, stirring constantly. Simmer and stir until mixture starts to thicken, 3 to 5 minutes. Remove from heat and keep warm.
7
Beat egg whites in a separate glass, metal, or ceramic bowl until foamy; gradually beat in remaining 6 tablespoons sugar, continuing to beat until stiff peaks form. Add vanilla; beat on low speed until incorporated.
8
Pour rhubarb mixture into pie crust; lightly pile meringue on top and spread to the edges to seal. Shape top of meringue into a nice pattern, with high points and edges that will brown when baked.
9
Bake on the center rack in the preheated oven until firm and delicately browned, 15 to 20 minutes. Cool in the refrigerator until custard is set, about 2 hours. Store in the refrigerator until serving time.