Prep Time:
20 mins
Cook Time:
40 mins
Additional Time:
2 hrs
Total Time:
3 hrs
Servings:
8
Yield:
1 (9-inch) pie
Ingredients
Directions
Preheat the oven to 400 degrees F (205 degrees C).
Place pie crust in a 9-inch pie plate; line with a double layer of aluminum foil and a layer of pie weights or dried beans.
Bake crust in the preheated oven until edges are golden, about 10 minutes. Carefully remove foil and weights; continue baking until crust sets, about 5 minutes more. Cool crust.
Reduce the oven temperature to 325 degrees F (165 degrees C); place a rack in the center position.
Combine rhubarb, 1 ⅓ cups sugar, butter, and food coloring in a large saucepan over medium heat; simmer until rhubarb is tender and just starting to fall apart, 7 to 10 minutes.
Whisk 6 tablespoons sugar, egg yolks, light cream, cornstarch, and salt together in a medium bowl until well combined; add to rhubarb mixture, stirring constantly. Simmer and stir until mixture starts to thicken, 3 to 5 minutes. Remove from heat and keep warm.
Beat egg whites in a separate glass, metal, or ceramic bowl until foamy; gradually beat in remaining 6 tablespoons sugar, continuing to beat until stiff peaks form. Add vanilla; beat on low speed until incorporated.
Pour rhubarb mixture into pie crust; lightly pile meringue on top and spread to the edges to seal. Shape top of meringue into a nice pattern, with high points and edges that will brown when baked.
Bake on the center rack in the preheated oven until firm and delicately browned, 15 to 20 minutes. Cool in the refrigerator until custard is set, about 2 hours. Store in the refrigerator until serving time.
Cook’s Note
This can also be made in an 8-inch pie plate.
If the rhubarb is green, you can add a few drops of red food coloring to give an appealing pink color to the custard.
Nutrition Facts (per serving)
| 428 | Calories |
| 16g | Fat |
| 68g | Carbs |
| 5g | Protein |
