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 calories
carbohydrate: 59.9 g
cholesterol: 92.1 mg
fat: 14.9 g
fiber: 1.9 g
protein: 4.4 g
saturatedFat: 6.1 g
servingSize: -
sodium: 255.9 mg
sugar: 45.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

  4. Bake in preheated oven for 15 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake 45 to 50 minutes longer.

Recipe Yield

1 - 9 inch pie

Recipe Note

Delicious - I bake this for my 93 year old grandmother each rhubarb season, and she just loves it. Like when I was a kid, she says... mmmmm good! Everyone wants some.

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