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Grandma's Rhubarb Custard Pie

Grandma's Rhubarb Custard Pie

Cost $12, save $8

Source: Recommended by CookPal

  • 60 Min
  • 8 Servings
  • $12

INGREDIENTS

  • Eggs

    • 🥚 3 large eggs

  • Fruits

    • 4 cups diced fresh rhubarb

  • Base

    • 1 (9 inch) unbaked deep-dish pie crust

  • Sweeteners

    • 🧂 1 ¼ cups white sugar
    • 🧂 6 tablespoons white sugar

  • Dairy

    • 🥛 ⅔ cup evaporated milk

  • Dry Ingredients

    • 3 tablespoons all-purpose flour
    • 🧂 ½ teaspoon salt
    • ½ teaspoon cream of tartar

STEPS

1

Preheat the oven to 450 degrees F (230 degrees C).

2

Separate egg yolks and egg whites. Set egg whites aside for meringue.

3

Place rhubarb into the prepared pie crust. Mix sugar, evaporated milk, 3 egg yolks, flour, and salt for filling together in a bowl. Pour mixture over rhubarb. Place pie onto a cookie sheet.

4

Bake in the preheated oven for 12 minutes. Turn oven temperature down to 350 degrees F (175 degrees C), and bake for 30 minutes more. Remove pie from the oven. Lower oven temperature to 325 degrees F (165 degrees C).

5

Beat the reserved egg whites for meringue in another bowl until frothy. Slowly add sugar, salt, and cream of tartar. Beat until stiff peaks form. Spread over the baked pie.

6

Bake in the preheated oven until light golden brown, about 15 minutes. Cool slightly before serving.

NUTRIENTS

Per 1 serving

🔥

350

Calories

  • 6
    Protein
  • 58
    Carbs
  • 11
    Fats

💡 Ensure the egg whites hit stiff peaks for a smooth and firm meringue topping.You can prepare the pie crust ahead, saving time on the day of baking.Dice rhubarb uniformly to ensure even cooking.Let the pie cool slightly before serving to allow the custard to set properly.