Grandma's Rhubarb Custard Pie
Description
Grandma's rhubarb custard pie recipe yields a sweet and tart rhubarb custard pie topped with a light, golden meringue.
Ingredients
•
4 cups diced fresh rhubarb
•
1 (9 inch) unbaked deep-dish pie crust
•
1 1/4 cups white sugar
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2/3 cup evaporated milk
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3 large eggs
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3 tablespoons all-purpose flour
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1/2 teaspoon salt
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3 large egg whites
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6 tablespoons white sugar
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1/2 teaspoon salt
•
1/2 teaspoon cream of tartar
Directions
1
Preheat the oven to 450 degrees F (230 degrees C).
2
Place rhubarb into pie crust. Combine 1 ¼ cups sugar, evaporated milk, egg yolks, flour, and ½ teaspoon salt in a bowl; pour over rhubarb. Place pie onto a baking sheet.
3
Bake in the preheated oven for 12 minutes. Reduce oven temperature to 350 degrees F (175 degrees C); bake 30 minutes more. Transfer pie to a wire rack. Reduce oven temperature to 325 degrees F (165 degrees C).
4
Beat egg whites in a separate bowl until frothy. Slowly add 6 tablespoons sugar, ½ teaspoon salt, and cream of tartar; beat until stiff peaks form. Spread over baked pie.
5
Bake in the preheated oven until light golden brown, about 15 minutes. Cool slightly before serving.