Rhubarb Meringue Pie

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 1 unbaked pie shell (i recommend #93062)
• 3 cups rhubarb, chopped
• 2/3 cup sugar
• 2 tablespoons flour
• 3 egg yolks
• 2 tablespoons sugar
• 1 cup milk
• 3 egg whites
• 2 tablespoons sugar

Recipe

• 1 line 9" pie pan with pastry crust. use a pie crust shield of foil to protect the crust.
• 2 put rhubarb in pie pan.
• 3 mix 2/3 cup sugar with flour and sprinkle over rhubarb.
• 4 bake at 400 degrees for 30 minutes, till half done.
• 5 meanwhile, separate eggs, reserving whites in a mixing bowl.
• 6 beat yolks with 2 tablespoons sugar till light colored, then add milk.
• 7 pour this over the half done custard, and continue to bake, lowering temperature to 375 degrees, about 30 more minutes.
• 8 watch closely-custard is done when a knife inserted in the middle comes out clean.
• 9 meanwhile, beat egg whites till stiff peaks form, adding 2 tablespoons sugar gradually near the end.
• 10 spread meringue over the custard.
• 11 return to 375 degree oven till meringue is a delicate brown, 5-7 minutes.
• 12 best served cold.
• 13 keep refrigerated.