Zutaten für Big Grandma's Rhubarb Cream Pie
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Zubereitung von Big Grandma's Rhubarb Cream Pie
- Preheat oven to 400°F (200°C).
- In a medium bowl, whisk together 4 large eggs, 1 cup heavy cream, ¾ cup granulated sugar, ¼ teaspoon salt, and ¼ cup all-purpose flour until smooth.
- In an unbaked 9-inch pie crust, gently arrange 4 cups diced rhubarb.
- Pour the egg mixture evenly over the rhubarb.
- Bake for 10 minutes at 400°F (200°C).
- Reduce oven temperature to 350°F (175°C) and continue baking for 45 minutes, or until the filling is set.
- Meanwhile, prepare the meringue: In a clean, dry bowl, beat 2 large egg whites with an electric mixer until soft peaks form.
- Gradually add ½ cup granulated sugar, beating until stiff, glossy peaks form.
- Spread the meringue over the hot pie, sealing the edges to the crust.
- Bake for an additional 5-10 minutes, or until the meringue is lightly browned.
- Let the pie cool completely on a wire rack before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
164g
Fat
17g
Carbs
18g
