Rhubarb Custard Pie
Created by dienia b on October 22, 2014
- Servings: 6
- Prep Time: 25m
- Cook Time: 90m
- Recipe #14962
Ingredients
- 1 1/4 cups rhubarb
- 1 pie shell, unbaked
- 1 3/8 cups milk
- 2 tablespoons butter
- 3 large eggs, separated
- 1 teaspoon ground nutmeg (optional)
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 3 tablespoons honey
How to Make
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Step 1: Spread thinly sliced rhubarb in bottom of unbaked pie shell.
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Step 2: Heat milk; add butter.
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Step 3: Beat egg yolks; add sugar, flour, salt.
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Step 4: Gradually pour hot milk mixture into egg mixture.
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Step 5: Pour this custard mixture over the rhubarb; sprinkle nutmeg over pie.
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Step 6: Bake at 425F for 10 minutes; reduce heat to 325°F and bake for 30 minutes.
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Step 7: Remove from oven.
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Step 8: Beat egg whites and honey together until stiff. Spread meringue over top of pie.
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Step 9: Bake at 300°F for 20 minutes.
Nutritional Facts
- Serving Size: 1 (153.2 g)
- Calories 254.3
- Total Fat - 8.6 g
- Saturated Fat - 4.5 g
- Cholesterol - 120.5 mg
- Sodium - 231.4 mg
- Total Carbohydrate - 39.9 g
- Dietary Fiber - 0.6 g
- Sugars - 36.8 g
- Protein - 5.9 g
- Calcium - 105.5 mg
- Iron - 0.7 mg
- Vitamin C - 2.1 mg
- Thiamin - 0 mg