Rhubarb cream pie(monteith)

 
                        RHUBARB CREAM PIE (MONTEITH)
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : None
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Pastry for a single crust
                         -9 in pie
    2 1/2   c            Rhubarb cut in 1/2 inch
                         -pieces
    3       lg           Eggs, separated
      1/2   c            Half and half or milk
    1       c            Sugar, separated
    2       tb           All-purpose flour
      1/4   ts           Cream of tartar
      1/2   ts           Vanilla
 
   Fit pastry into 9 inch pie pan.  Put rhubarb in pastry
   lined pan.
   
   In a bowl beat egg yolks, cream, 2/3 cup sugar, and
   flour until smooth. Pour mixture over rhubarb.  Bake
   in a 375 oven on lowest rack until pastry is golden
   brown and custard appears set in the middle when the
   pie is jiggled, about 40 to 45 minutes.  You may meed
   to cover the edges of the pastry to prevent over
   browning.
   
   In a large bowl, beat egg whites and cream of tartar
   at high speed with an electric mixer.  When frothy
   gradually whip in the remaining sugar and vanilla,
   beating until whites hold stiff, glossy peaks (be
   careful not to over beat).  Pile meringue onto hot
   filling.  With a spatula, swirl meringue over filling
   and up against pastry rim.  Bake in a 400 oven until
   meringue is tinged brown, 3 to 5 minutes.  (note if
   you are woried about saftey you must continue past
   this until the center of the meringue is 160 degrees,
   about 7 minutes).
   
   Serve warm or at room temperature.  If made ahead, let
   cool, then cover without touching meringue and chill
   up until the next day. Unfortunately, this pie does
   not hold well and is best served the day it is made.
   
   David Monteith dmonteit@eecs.wsu.edu
  
 
 
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