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Montana Rhubarb-orange Cream Pie
Author/Submitted by:
Servings: 8
Categories:
Cream-Pie
/
Desserts
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Pies & Pastries
Ingredients: 9
"
baked pie shell
filling- 1 1/2
c
sugar 2
ts
cornstarch 3
c
fresh rhubarb,
1/2" pieces
1/2
c
cream (1/2&1/2 or milk) 1/4
c
orange juice 1/4
t
red food coloring (opt) 3
egg yolks,
slightly beaten
meringue- 3
egg whites 1/4
t
cream of tartar 3
ts
sugar 1/2
t
vanilla
Directions:
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 350
degrees for 12 minutes or until golden brown.
A recipe of Wanda Rosseland from Circle, Montana. .
By "Lloyd A. Carver" <lloyd2@mindspring.com> on Jan 5, 1996
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