Rhubarb Orange Cream Pie Chef John Recipes
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| Rhubarb Orange Cream Pie |
"Delicious - I bake this for my 93 year old grandmother each rhubarb season, and she just loves it. Like when I was a kid, she says... mmmmm good! Everyone wants some."
Ingredients :
- 1 (9 inch) unbaked pie crust
- 1/4 cup butter, softened
- 3 tablespoons orange juice
- 3 egg yolks
- 1 teaspoon strawberry flavored Jell-O® mix
- 1 cup white sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 3 cups diced rhubarb
- 3 egg whites
- 1/4 cup white sugar
Instructions :
| Prep : | Cook : 8M | Ready in : |
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- Place oven rack on lowest level. Preheat oven to 375 degrees F (190 degrees C). Line pie pan with pastry, and make high fluted rim.
- In a large bowl, combine butter, juice, egg yolks, and strawberry gelatin. Beat thoroughly. Add 1 cup of sugar, flour, and salt; beat well. Stir rhubarb into mixture.
- In another bowl, beat egg whites until stiff. Add 1/4 cup sugar slowly, continuing to beat. Fold meringue into rhubarb mixture. Pour filling into pastry shell.
- Bake in preheated oven for 15 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake 45 to 50 minutes longer.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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