Rhubarb Orange Cream Pie

Name: Rhubarb Orange Cream Pie
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 8 servings.
Ingredients: 1 sheet refrigerated pie pastry; 3 eggs, separated; 1 cup sugar, divided; 3 tablespoons orange juice concentrate; 1/3 cup all-purpose flour; 1/4 teaspoon salt; 2-1/2 cups chopped fresh rhubarb; 1/4 cup butter, melted; 1/3 cup chopped pecans

The unique flavor combination in this specialty pie makes it a favorite around my dinner table. The rich, creamy custard-like filling, bits of fresh rhubarb and crunchy pecan topping add a variety of textures my guests rave about.—Terri Rocheleau, Mauckport, Indiana

Ingredients

1 sheet refrigerated pie pastry
3 eggs, separated
1 cup sugar, divided
3 tablespoons orange juice concentrate
1/3 cup all-purpose flour
1/4 teaspoon salt
2-1/2 cups chopped fresh rhubarb
1/4 cup butter, melted
1/3 cup chopped pecans

Directions

Unroll pastry into a 9-in. pie plate; flute edges.
In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in 1/4 cup sugar, 1 tablespoon at a time, on high until stiff peaks form; set aside.
In a large bowl, combine egg yolks and orange juice concentrate; stir in the flour, salt and remaining sugar. Stir in rhubarb and butter. Fold in egg white mixture.
Pour into pastry shell; sprinkle with pecans. Bake at 375° for 15 minutes. Reduce heat to 325°. Bake 35-40 minutes longer or until center is set. Cool on a wire rack for 1 hour. Store in the refrigerator.