Rhubarb Custard Pie with Meringue ToppingJohanne Bosse2022-06-07T22:02:28-03:00
Rhubarb Custard Pie with Meringue Topping
Two weeks ago I was patiently waiting for my rhubarb to come up and now it’s going to seed all ready! That means the next week will be spent making Rhubarb Pineapple Jam , stewed rhubarb for the freezer and hopefully a few more pies! This one is a favorite, the meringue has a few more steps than a traditional meringue but it’s so worth it!
Place rhubarb in an unbaked 9-in pie shell. Mix remaining ingredients together and pour over fruit. Bake for 10 minutes at 400F. Reduce oven to 350F and bake for an additional 40 minutes. Cool completely then top with merengue ( directions below)
Combine the egg whites and vanilla into the bowl of a stand mixer. Mix on medium-low until the eggs become frothy. While the eggs are frothing combine the water and cornstarch in a small saucepan and heat over medium-low until thickened and opaque.
Combine the sugar and the cream of tartar, increase the mixer speed to medium-high and incorporate with the egg whites 1 tablespoon at a time. Once the sugar has been incorporated turn the mixer to high and beat the egg whites until they begin to stiffen.
Add the warm corn starch mixture 1 tablespoon at a time and continue to beat until the meringue is stiff and glossy.
Mound the meringue on to the slightly cooled pie, ensuring that the meringue coves the crust, this will prevent shrinkage.
Place the pie in a 350-degree oven for 15-20 minutes or until the top is golden brown.