Rhubarb Orange Cream Pie recipe
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Ingredients
- 1 (9 inch) unbaked pie crust ¼ cup butter, softened 3 tablespoons orange juice 3 egg yolks 1 teaspoon strawberry flavored Jell-O® mix 1 cup white sugar ¼ cup all-purpose flour ¼ teaspoon salt 3 cups diced rhubarb 3 egg whites ¼ cup white sugar
Nutrition Info
- 382.2 caloriescarbohydrate: 59.9 gcholesterol: 92.1 mgfat: 14.9 gfiber: 1.9 gprotein: 4.4 gsaturatedFat: 6.1 gservingSize: -sodium: 255.9 mgsugar: 45.2 gtransFat: : -unsaturatedFat: : -
Directions Rhubarb Orange Cream Pie
Directions
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Place oven rack on lowest level. Preheat oven to 375 degrees F (190 degrees C). Line pie pan with pastry, and make high fluted rim.
In a large bowl, combine butter, juice, egg yolks, and strawberry gelatin. Beat thoroughly. Add 1 cup of sugar, flour, and salt, beat well. Stir rhubarb into mixture.
In another bowl, beat egg whites until stiff. Add 1/4 cup sugar slowly, continuing to beat. Fold meringue into rhubarb mixture. Pour filling into pastry shell.
Bake in preheated oven for 15 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake 45 to 50 minutes longer.