Name: Rhubarb Meringue Pie
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: Unbaked single pie crust - 1 (9 inch); Chopped fresh rhubarb - 3 cups; White sugar, divided - 1 ¼ cups; Half-and-half - 1 cup; Eggs, separated, divided - 3 large; All-purpose flour - 2 tablespoons; Salt - 1 pinch; Cream of tartar - ¼ teaspoon

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Rhubarb Meringue Pie

1. Unbaked single pie crust - 1 (9 inch)

2. Chopped fresh rhubarb - 3 cups

3. White sugar, divided - 1 ¼ cups

4. Half-and-half - 1 cup

5. Eggs, separated, divided - 3 large

6. All-purpose flour - 2 tablespoons

7. Salt - 1 pinch

8. Cream of tartar - ¼ teaspoon

How to cook deliciously - Rhubarb Meringue Pie

1. Stage

Preheat the oven to 350 degrees F (175 degrees C).

2. Stage

Fit pie crust into a 9-inch pie dish; spread rhubarb evenly over crust.

3. Stage

Whisk 1 cup sugar, half-and-half, egg yolks, flour, and salt together in a bowl until smooth; pour over rhubarb.

4. Stage

Bake in the preheated oven until crust is browned and filling is set, 50 to 60 minutes.

5. Stage

Just before pie is finished baking, beat egg whites in a glass, metal, or ceramic bowl until stiff. Gradually add remaining 1/4 cup sugar and cream of tartar, continuing to beat until meringue is glossy.

6. Stage

Remove pie from the oven; spoon meringue over top, covering the entire filling. Use a spoon or spatula to make decorative swirls in meringue.

7. Stage

Return to the oven and bake until meringue is lightly browned, about 10 minutes. Cool for 10 to 15 minutes before serving.