Montana Rhubarb-Orange Cream Pie

Recipe Ingredients

		Shell
9		Baked pie shell
		Filling
1 1/2 cups	297g / 10oz	Sugar
2 tablespoons	30ml	Cornstarch
3 cups	711ml	Fresh rhubarb - 1/2" pieces
1/2 cup	118ml	Cream - (1/2and1/2 or milk)
1/4 cup	59ml	Orange juice
1/4 teaspoon	1.3ml	Red food coloring - (opt)
3		Egg yolks - slightly beaten
		Meringue
3		Egg whites
1/4 teaspoon	1.3ml	Cream of tartar
3 tablespoons	45ml	Sugar
1/2 teaspoon	2.5ml	Vanilla

Recipe Instructions

1. Combine sugar, cornstarch, rhubarb, cream, orange juice and food coloring in med. saucepan. Cook over medium heat, stirring frequently until rhubarb is tender and mixture has thickened. Pour 1 cup hot rhubarb mixture into egg yolks, stirring constantly. Add to rest of hot rhubarb mixture; bring to boil. Cool slightly; pour filling into pie shell.

2. Make meringue by beating egg whites and cream of tartar until soft peaks form. Slowly add sugar and vanilla, beating until stiff peaks form. Spread over filling, sealing edges.

3. Bake at 350F for 12 minutes or until golden brown.

A recipe of Wanda Rosseland from Circle, Montana.

Source:
LaFawn Anderson

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.