Rhubarb Custard Pie
Light & Tasty
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Rhubarb adds a slightly tart flavor and a fruity touch of spring to this homemade custard pie. Our Test Kitchen staff cooked up this lighter variation on that classic favorite.
SERVINGS: 8
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 15 min. Bake: 55 min. + cooling
Ingredients:
- 1 sheet refrigerated pie pastry
- 1-1/4 cups sugar, divided
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 3 tablespoons orange juice concentrate
- 2 egg yolks
- 1 tablespoon butter or stick margarine, melted
- 3 cups sliced fresh or frozen rhubarb, thawed and drained
- 3 egg whites
- 1/4 cup chopped walnuts
Directions:
Roll out pastry to fit a 9-in. pie plate. Transfer to pie plate coated with cooking spray; trim and flute edges. In a large bowl, combine 1 cup sugar, flour and salt. Stir in the juice concentrate, yolks and butter; mix well. Add rhubarb.
In a mixing bowl, beat egg whites until soft peaks form. Gradually beat in remaining sugar until stiff peaks form. Fold into rhubarb mixture. Pour into pie shell. Sprinkle with nuts.
Bake at 375° for 15 minutes. Reduce heat to 325°; bake 40-45 minutes longer or until golden. Cover loosely with foil during the last 10 minutes if crust is browning too quickly. Cool on a wire rack for 1 hour. Store in the refrigerator. Yield: 8 servings.