Indulge in this delicate, fruity rhubarb pie, which features yolks in its filling for a rhubarb-flavored custard and egg whites in its fluffy meringue topping.
Preparation Time
20 mins
Cooking Time
40 mins
Total Time
60 mins
Calories
428 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (205 degrees C). Line pie crust with a double layer of aluminum foil and a layer of pie weights or dried beans.
Step 2
Reduce oven temperature to 325 degrees F (165 degrees C) and place a rack in the center position.
Step 3
Mix rhubarb, 1 1/3 cups sugar, butter, and food coloring together in a pot over medium heat. Simmer until rhubarb is tender and just starting to fall apart, 7 to 10 minutes.
Step 4
Bake crust in the preheated oven until the edges are golden, about 10 minutes. Carefully remove the foil and weights; continue baking until crust sets, about 5 minutes more. Remove crust and let cool.
Step 5
Mix egg yolks, cream, 6 tablespoons sugar, cornstarch, and salt together in a medium bowl until well combined. Add to rhubarb mixture, stirring constantly. Continue stirring; simmer until mixture starts to thicken, 3 to 5 minutes. Remove from heat and keep warm.
Step 6
Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add remaining 6 tablespoons sugar, continuing to beat until stiff peaks form. Add vanilla to meringue.
Step 7
Pour rhubarb mixture into baked pie crust. Pile meringue lightly on top of filling and spread to the edges to seal. Shape the top of meringue into a nice pattern, with high points and edges that will brown when baked.
Step 8
Bake in the oven until firm and delicately browned, 15 to 20 minutes. Let cool in the refrigerator until custard is set, about 2 hours. Store in the refrigerator until serving time.
