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Rhubarb Orange Cream Pie




Source of Recipe


from aboutcom
Rhubarb Orange Cream Pie

9 baked pie shell
1 1/2 cups sugar
2 teaspoons cornstarch
3 cups fresh rhubarb, 1/2" pieces
1/2 cup cream (or 1/2 & 1/2 or milk)
1/4 cup orange juice
1/4 teaspoon red food coloring (optional)
3 egg yolks, slightly beaten
3 egg whites
1/4 teaspoon cream of tartar
3 teaspoons sugar
1/2 teaspoon vanilla

Combine sugar, cornstarch, rhubarb, cream, orange juice and food coloring in
medium 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.
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.
Bake at 350°F for 12 minutes or until golden brown.