Rhubarb Cream Pie (Monteith)
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Rhubarb Cream Pie (Monteith)
  Rhubarb    Pie    Creams  
Last updated 6/12/2012 1:20:16 AM. Recipe ID 51926. Report a problem with this recipe.
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      Title: Rhubarb cream pie (monteith)
 Categories: None
      Yield: 1 Servings
           Pastry for a single crust
           -9 in pie
  2 1/2 c  Rhubarb cut in 1/2 inch
      3 lg Eggs, separated
    1/2 c  Half and half or milk
      1 c  Sugar, separated
      2 tb All-purpose flour
    1/4 ts Cream of tartar
    1/2 ts Vanilla
  Fit pastry into 9 inch pie pan.  Put rhubarb in pastry lined pan.
  In a bowl beat egg yolks, cream, 2/3 cup sugar, and flour until
  smooth. Pour mixture over rhubarb.  Bake in a 375 oven on lowest rack
  until pastry is golden brown and custard appears set in the middle
  when the pie is jiggled, about 40 to 45 minutes.  You may meed to
  cover the edges of the pastry to prevent over browning.
  In a large bowl, beat egg whites and cream of tartar at high speed
  with an electric mixer.  When frothy gradually whip in the remaining
  sugar and vanilla, beating until whites hold stiff, glossy peaks (be
  careful not to over beat).  Pile meringue onto hot filling. With a
  spatula, swirl meringue over filling and up against pastry rim. Bake
  in a 400 oven until meringue is tinged brown, 3 to 5 minutes.  (note
  if you are woried about saftey you must continue past this until the
  center of the meringue is 160 degrees, about 7 minutes).
  Serve warm or at room temperature.  If made ahead, let cool, then
  cover without touching meringue and chill up until the next day.
  Unfortunately, this pie does not hold well and is best served the day
  it is made.
  David Monteith dmonteit@eecs.wsu.edu

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Recipe ID 51926 (Apr 03, 2005)

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