Rhubarb Meringue Pie

This rhubarb meringue pie is filled with a sweet and creamy rhubarb custard and topped with a gorgeous oven-scorched meringue.

• Preparation Time: 25 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 25 mins
• Calories: 291 Calories

Ingredients

• 1 pinch salt
• 2 tablespoons all-purpose flour
• 1 cup half-and-half
• 3 large eggs, separated, divided
• 1 (9 inch) unbaked single pie crust
• 3 cups chopped fresh rhubarb
• 0.25 teaspoon cream of tartar
• 1.25 cups white sugar, divided

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

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.

Step 6

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

Step 7

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