Whipped Topping Rhubarb Custard Pie Recipes
WHIPPED TOPPING RHUBARB CUSTARD PIE
Sumner, Washington--the unofficial rhubarb pie capital of the country. This recipe is from a local church cookbook. This pie is different from the usual rhubarb custard pie--the "custard" is more of a translucent jelly that settles on the bottom of the pie.
Provided by ratherbeswimmin
Categories Dessert
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place prepared pie shell in the freezer for 15 minutes; preheat oven to 375°.
- In a large mixing bowl, combine the rhubarb, sugar, flour, salt, and nutmeg; toss well; set aside for several minutes to juice.
- Whisk the eggs and milk together in a bowl; add to the fruit, stirring well to combine.
- Scrape filling into the chilled pie shell, smoothing the top of the fruit with a spoon.
- Dot the filling with the butter.
- Place pie on the center oven rack; bake 50-55 minutes or until the top is crusted over and the filling is set, rotating the pie 180° halfway through the baking time.
- Transfer the pie to a wire rack and let cool.
- Serve barely warm, at room temperature, or chilled, with a dollop of whipped cream.
Nutrition Facts : Calories 423.1, Fat 14.3, SaturatedFat 4.5, Cholesterol 67.8, Sodium 234.5, Carbohydrate 70.3, Fiber 1.8, Sugar 50.8, Protein 5.2
CRUMB-TOP RHUBARB CUSTARD PIE
Once rhubarb season starts, my daughter immediately requests I make this pie. The recipe makes a large 10-inch pie, but is very easy to assemble and always comes out perfect.
Provided by Karen
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Time 1h10m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place pie shell into a 10-inch pie plate. Combine eggs, rhubarb, white sugar, milk, cornstarch, nutmeg, and salt in a bowl. Pour mixture into pie shell.
- Blend flour, brown sugar, and margarine in a bowl using an electric mixer until combined. Sprinkle mixture on top of pie.
- Bake in the preheated oven for 15 minutes. Remove from oven; reduce oven temperature to 350 degrees F (175 degrees C). Return to oven and continue to bake until set and golden brown, about 40 minutes more.
Nutrition Facts : Calories 335.3 calories, Carbohydrate 51 g, Cholesterol 28.1 mg, Fat 13.6 g, Fiber 1.4 g, Protein 3.6 g, SaturatedFat 2.9 g, Sodium 208.2 mg, Sugar 34.9 g
RHUBARB CUSTARD PIE WITH STREUSEL CRUMB TOPPING
A tangy, creamy, delightful pie. I've been known to make rhubarb lovers out of unexpecting friends! This is one of my favorite desserts--hands down.
Provided by LindseyKay
Categories Pie
Time 47m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Prick pie shell with fork and bake at 450 for 5 minutes.
- Combine rhubarb, flour, salt,sugar, and let sit for 15 minutes.
- Beat eggs slightly and add vanilla.
- Stir vanilla and eggs into rhubarb mixture and pour into pie shell.
- Topping:.
- Stir together flour and sugar. Cut butter into mixture until it is crumbly and well incorporated.
- Sprinkle over pie.
- Bake at 425 degrees for 15 minutes and then reduce heat and bake at 350 degrees for 30 minutes more.
Nutrition Facts : Calories 433.8, Fat 14.7, SaturatedFat 6, Cholesterol 61.8, Sodium 208.2, Carbohydrate 72.4, Fiber 2.4, Sugar 50.8, Protein 4.8
RHUBARB CUSTARD PIE IV
A creamy rhubarb pie.
Provided by Carolyn
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread rhubarb evenly across unbaked pastry shell.
- In a medium bowl combine sugar, flour, and nutmeg. Mix well, then add eggs and milk. Beat until smooth and pour mixture over rhubarb layer.
- Cover edges of pie shell with aluminum foil to prevent overbrowning. Bake in preheated oven for 50 minutes. Remove foil from crust and bake an additional 10 minutes.
Nutrition Facts : Calories 210.2 calories, Carbohydrate 35.9 g, Cholesterol 46.5 mg, Fat 6.6 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 1.2 g, Sodium 121 mg, Sugar 26.1 g
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