Strawberry Rhubarb Custard Meringue Pie
Strawberry Rhubarb Custard Meringue Pie
Your new favorite springtime dessert, this easy pie is perfect for a picnic! Sweet strawberries, tart rhubarb, and creamy custard pair perfectly in this delicious pie; all in a basic pie crust. Recipe courtesy of the American Egg Board.
Servings
8
servings
Ingredients
- pre-made pie dough
- 1 ¼ cup sugar
- ½ cup all-purpose flour
- 5 egg yolks, well beaten
- ¾ cup half-and-half
- 1 teaspoon vanilla extract
- 2 cup sliced fresh or frozen rhubarb
- 1 cup sliced strawberries
- 1 tablespoon cornstarch
- 1/3 cup cold water
- 5 egg whites, at room temperature
- ¼ teaspoon cream of tartar
- ½ cup sugar
- ½ cup vanilla extract
Directions
- Preheat the oven to 425 degrees F.
- Roll the pie dough out and fit into a 9-inch pie pan.
- Mix the sugar and flour in a medium bowl. Whisk in the egg yolks, half-and-half, and vanilla; beat until blended. Gently fold in the rhubarb and strawberries. Pour the mixture into the crust.
- Place the pie on rack in the center of the oven and bake for 15 minutes.
- Reduce heat to 350 degrees F and continue baking until almost set, 25 to 30 minutes; the center will jiggle slightly. Cool on wire rack 5 to 10 minutes.
- Dissolve the cornstarch in the cold water in a 1-cup glass measure. Microwave the mixture on high for 30 seconds; stir. Microwave until the mixture boils, 15 to 30 seconds longer. Remove; cover.
- Beat the egg whites and cream of tartar in a mixer bowl fitted with a whisk attachment on high speed until foamy. With the mixer running, add the sugar, 1 tablespoon at a time, beating after each addition until the sugar dissolves before adding the next spoonful. Continue beating until the whites are glossy and stand in soft peaks. With the mixer still running, add the cornstarch paste, 1 to 2 tablespoons at a time. Then beat in the vanilla.
- Quickly spread the meringue evenly over the filling, starting at the edge and sealing to the crust all around; swirl with back of spoon. Bake in upper third of the oven until lightly browned, 15 to 17 minutes. Cool on a wire rack for 1 hour, then refrigerate for 3 to 4 hours before serving.