Rhubarb-Orange Custard Pie

Name: Rhubarb-Orange Custard Pie
Cuisine: United States
Ingredients: ¼ c. soft butter or margarine; Pastry for 1-crust pie; 1¼ c. sugar; 3 eggs, separated; ⅓ c. chopped pecans; 3 tblsp. frozen orange juice concentrate; ¼ c. flour; ¼ tsp. salt

Preparation info

Difficulty
Medium

Appears in

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

About

One of Farm Journal’s best recipes

Ingredients

Pastry for 1-crust pie
3 eggs, separated
1¼ c. sugar

Americas
United States
Pie
Vegetarian

Method

Beat egg whites until stiff; add ¼ c. sugar gradually, beating well after each addition.
Add butter and juice concentrate to egg yolks; beat thoroughly. Add remaining 1 c. sugar, flour and salt; beat well.
Add rhubarb to yolk mixture; stir well. Gently fold in meringue. Pour into pastry-lined 9" pie pan (make high-fluted rim); sprinkle with nuts.