Rhubarb Meringue Pie Recette

A taste of spring! This classic rhubarb meringue pie recipe is a family heirloom, passed down through generations. Made with fresh (or frozen) rhubarb, this pie features a creamy custard layer that perfectly balances the tartness of the rhubarb, creating a delightful dessert experience. Learn how to make this beloved pie and savor the sweet and tangy goodness!

Préparation 60 min

Cuisson 90 min

Calories 2110.3 kcal

Protéines 84g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Rhubarb Meringue Pie

1 (9-inch) unbaked pie shell
4 cups rhubarb
2 cups granulated sugar
2 3/4 cups all-purpose flour
2 large egg yolks
2 cups milk
3 large egg whites
1 1/4 teaspoons salt
1 cup (2 sticks) cold unsalted butter
1/2 cup ice water
1/4 cup cornstarch
1/4 teaspoon ground cinnamon
2 large eggs

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Comment préparer Rhubarb Meringue Pie

Preheat oven to 350°F (175°C).
Make the crust: In a large bowl, combine 2 1/2 cups all-purpose flour, 1 tsp salt, and 1 cup (2 sticks) cold unsalted butter, cut into small pieces. Cut the butter into the flour using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Stir in 1/2 cup ice water, one tablespoon at a time, until the dough just comes together. Wrap the dough in plastic wrap and chill for at least 30 minutes.
Roll out the dough on a lightly floured surface and transfer to a 9-inch pie plate. Trim and crimp the edges.
Prepare the rhubarb filling: Wash and chop 4 cups rhubarb into 1/2-inch pieces. In a medium bowl, combine the rhubarb with 1 cup granulated sugar, 1/4 cup cornstarch, and 1/4 teaspoon ground cinnamon.
Pour the rhubarb mixture into the pie crust.
Make the custard: In a separate bowl, whisk together 2 large eggs, 1/2 cup granulated sugar, 1/4 cup all-purpose flour, 1/4 teaspoon salt, and 2 cups milk. Pour the custard mixture over the rhubarb.
Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
Make the meringue: In a clean, dry bowl, beat 3 large egg whites with an electric mixer until soft peaks form. Gradually add 1/2 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 15-20 minutes, or until the meringue is golden brown.
Let the pie cool completely on a wire rack before serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

52 g

Sugar

755g

Fat

125g

Carbs

102g

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Questions fréquentes

Combien de temps faut-il pour préparer Rhubarb Meringue Pie ?

Rhubarb Meringue Pie prend environ 150 minutes du début à la fin — environ 60 minutes de préparation et 90 minutes de cuisson.

Combien de calories contient Rhubarb Meringue Pie ?

Rhubarb Meringue Pie contient environ 2110.3 calories par portion, avec environ 84 g de protéines, 102 g de glucides et 126 g de lipides.

De quels ingrédients ai-je besoin pour Rhubarb Meringue Pie ?

Les principaux ingrédients de Rhubarb Meringue Pie sont Unbaked Pie Shell, Rhubarb, Sugar, Flour, Egg Yolks, Milk. Consultez la liste complète avec les quantités ci-dessus.