Dave's delicate rhubarb custard pie recipe 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).
Step 2
Place pie crust in a 9-inch pie plate; line with a double layer of aluminum foil and a layer of pie weights or dried beans.
Step 3
Bake crust in the preheated oven until edges are golden, about 10 minutes. Carefully remove foil and weights; continue baking until crust sets, about 5 minutes more. Cool crust.
Step 4
Reduce the oven temperature to 325 degrees F (165 degrees C); place a rack in the center position.
Step 5
Combine rhubarb, 1 ⅓ cups sugar, butter, and food coloring in a large saucepan over medium heat; simmer until rhubarb is tender and just starting to fall apart, 7 to 10 minutes.
Step 6
Whisk 6 tablespoons sugar, egg yolks, light cream, cornstarch, and salt together in a medium bowl until well combined; add to rhubarb mixture, stirring constantly. Simmer and stir until mixture starts to thicken, 3 to 5 minutes. Remove from heat and keep warm.
Step 7
Beat egg whites in a separate glass, metal, or ceramic bowl until foamy; gradually beat in remaining 6 tablespoons sugar, continuing to beat until stiff peaks form. Add vanilla; beat on low speed until incorporated.
Step 8
Pour rhubarb mixture into pie crust; lightly pile meringue on top and spread to the edges to seal. Shape top of meringue into a nice pattern, with high points and edges that will brown when baked.
Step 9
Bake on the center rack in the preheated oven until firm and delicately browned, 15 to 20 minutes. Cool in the refrigerator until custard is set, about 2 hours. Store in the refrigerator until serving time.
