Rhubarb Custard Pie
This delicious Rhubarb Custard Pie from The Mary Moore Cookbook, by Mary Moore, is a recipe you'll look forward to making every spring when fresh rhubarb is in season.
The recipe makes two pies - perfect for sharing!
PASTRY: Make Perfect Pie Pastry in advance. You'll find the recipe here.
Make Perfect Pie Pastry and line two 9" pie plates and set aside.
Combine all filling ingredients stirring well to distribute eggs.
With a cup dip half of filling into each pastry-lined pie plate.
Gently with your palm, press rhubarb down to make the top level.
Bake at 400 degrees for 15 minutes.
Then reduce heat to 350 degrees for 25 to 30 minutes longer, or until custard is
softly set at center.
While pies are baking make the Meringue Topping.
Beat the egg whites and cream of tartar on medium until soft peaks form.
Gradually add sugar while continuing to beat until stiff and smooth.
Remove pies from oven and increase temperature to 375 degrees.
Divide the meringue between the pies. Create peaks while making sure to
touch the edge of the crust.
Bake until the meringue is golden. Watch carefully to avoid burning.
Remove from oven and let cool completely before serving.
Ingredients
Directions
Make Perfect Pie Pastry and line two 9" pie plates and set aside.
Combine all filling ingredients stirring well to distribute eggs.
With a cup dip half of filling into each pastry-lined pie plate.
Gently with your palm, press rhubarb down to make the top level.
Bake at 400 degrees for 15 minutes.
Then reduce heat to 350 degrees for 25 to 30 minutes longer, or until custard is
softly set at center.
While pies are baking make the Meringue Topping.
Beat the egg whites and cream of tartar on medium until soft peaks form.
Gradually add sugar while continuing to beat until stiff and smooth.
Remove pies from oven and increase temperature to 375 degrees.
Divide the meringue between the pies. Create peaks while making sure to
touch the edge of the crust.
Bake until the meringue is golden. Watch carefully to avoid burning.
Remove from oven and let cool completely before serving.