Ingredientes para Wanda's Rhubarb Cream Pie
- 1 1/2 cups white sugar
- Flour (as part of 1 unbaked 9-inch pie crust)
- 1/2 teaspoon ground nutmeg
- 2 large eggs
- 4 cups fresh rhubarb, diced
- 1 unbaked 9 inch pie crust
- 1/4 cup cornstarch
- 1 cup heavy cream
- 1 teaspoon vanilla extract
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Cómo preparar Wanda's Rhubarb Cream Pie
- Preheat oven to 400°F (200°C).
- In a large bowl, whisk together the rhubarb, sugar, cornstarch, eggs, cream, vanilla extract, and nutmeg until smooth.
- Gently pour the filling into your unbaked 9-inch pie crust.
- Place the pie on a baking sheet to catch any spills.
- Bake for 50-60 minutes, or until the filling is set and the crust is golden brown. If the crust starts to brown too quickly, cover the edges with foil.
- Let the pie cool completely on a wire rack before serving. For best results, chill for at least 2 hours to allow the filling to fully set.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
204g
Fat
4g
Carbs
19g
