Daves Rhubarb Custard Pie With Meringue Recipes

RHUBARB MERINGUE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place egg yolks into a large bowl; place egg whites in a separate glass or metal bowl.
• Fit pie crust into a 9-inch pie dish. Spread rhubarb into bottom of crust. Whisk 1 cup sugar, half-and-half, flour, and salt into egg yolks until smooth. Pour mixture over rhubarb.
• Bake in the preheated oven until pie crust is browned and filling is set, 50 to 60 minutes.
• Beat egg whites until stiff using an electric mixer; gradually beat 1/4 cup sugar and cream of tartar into egg whites to make a glossy meringue. Spoon meringue over pie filling, going right to the edge of the crust and covering all the filling. Use a spoon or spatula to make decorative swirls in the meringue.
• Return pie to oven and bake until meringue is lightly browned, 10 more minutes. Best served slightly warm.

DAVE'S RHUBARB CUSTARD PIE WITH MERINGUE

Steps:

• 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.
• Bake in the preheated oven until edge of crust is golden, about 10 minutes. Carefully remove the foil and weights; continue baking until the crust sets, about 5 minutes more. Remove crust and let cool.
• Reduce oven temperature to 325 degrees F (165 degrees C) and place a rack in the center position.
• 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.
• Mix egg yolks, cream, 6 tablespoons sugar, cornstarch, and salt together in a bowl. While constantly stirring, add to the rhubarb mixture. Continue stirring; simmer until mixture starts to thicken, 3 to 5 minutes. Remove from heat and keep warm.
• 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 extract to the meringue.
• Pour the rhubarb mixture into the baked pie crust. Pile meringue lightly on top of the filling. Spread meringue to touch the crust, sealing in the filling. Shape the top of the meringue into a nice pattern, with high points and edges that will brown when baked.
• Bake until firm and delicately browned, 15 to 20 minutes. Let cool until custard is set, about 2 hours. Keep refrigerated.

CONTEST-WINNING RHUBARB MERINGUE PIE

Steps:

• In a small bowl, combine flour, salt and sugar; cut in shortening until crumbly. Combine egg and vinegar; sprinkle over crumb mixture. Gradually add water, tossing with a fork until a ball forms. Cover and chill for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to fit a 9-in. pie plate. Trim to 1/2 in. beyond edge of plate; flute edges., Place rhubarb in crust. Whisk the sugar, flour, salt, egg yolks and cream; pour over rhubarb. Bake at 350° until filling is set and the pie jiggles when gently shaken, 50-60 minutes. , Meanwhile, in a small saucepan, combine 4 teaspoons sugar and cornstarch. Gradually stir in water. Bring to a boil, stirring constantly; cook until thickened, 1-2 minutes. Cool to room temperature. , In a small bowl, beat egg whites and cream of tartar until frothy. Add cornstarch mixture; beat on high until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. , Spread evenly over hot filling, sealing edges to crust. Bake until meringue is golden brown, about 15 minutes. Cool on a wire rack for 1 hour. Store in the refrigerator.