Grandma's Rhubarb Custard Pie
Ingredients
- 4 cups diced fresh rhubarb
- 1 (9 inch) unbaked deep-dish pie crust
- 1 ¼ cups white sugar
- ⅔ cup evaporated milk
- 3 large egg yolks
- 3 tablespoons all-purpose flour
- ½ teaspoon salt
- 3 large egg whites
- 6 tablespoons white sugar
- ½ teaspoon salt
- ½ teaspoon cream of tartar
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Instructions
- Preheat the oven to 450 degrees F (230 degrees C).
- 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.
- 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).
- 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.
- Bake in the preheated oven until light golden brown, about 15 minutes. Cool slightly before serving.
Source
Original recipe: View Original