Prep Time:
25 mins
Cook Time:
1 hr
Additional Time:
10 mins
Total Time:
1 hr 35 mins
Servings:
8
Yield:
1 9-inch pie
Ingredients
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Press pie crust into a 9-inch pie dish; spread rhubarb evenly over crust.
Whisk 1 cup sugar, half-and-half, egg yolks, flour, and salt together in a bowl until smooth; pour over rhubarb.
Bake in the preheated oven until crust is browned and filling is set, 50 to 60 minutes.
Just before pie is finished baking, beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add remaining 1/4 cup sugar and cream of tartar, continuing to beat until meringue is glossy and stiff peaks form.
Remove pie from the oven; spoon meringue over top, covering the entire filling. Make decorative swirls in meringue using a spoon or spatula.
Return to the oven; bake until meringue is lightly browned, about 10 minutes. Cool for 10 to 15 minutes before serving.
Nutrition Facts (per serving)
| 291 | Calories |
| 11g | Fat |
| 46g | Carbs |
| 3g | Protein |
