Rhubarb Custard Pie III You Have To Try

Cook and World

Monday, September 23, 2019

Rhubarb Custard Pie III

"Very smooth to make!"

Ingredients :

1 (nine inch) pie shell
2 cups diced rhubarb
2 egg yolks
2 egg whites
three/four cup white sugar
1 pinch salt
1 1/2 tablespoons all-purpose flour
1 3/four cups scalded milk

Instructions :

Prep :	Cook : 8M	Ready in :

Preheat oven to 400 tiers F (2 hundred levels C).
Spread rhubarb lightly across bottom of pastry shell. Set apart.
In separate bowls beat egg yolks and egg whites. To yolks add sugar, salt, flour and milk. Mix nicely then lightly fold in crushed egg whites. Pour mixture over rhubarb layer.
Place pie in preheated oven. Bake 10 minutes, then lower heat to 350 stages F (a hundred seventy five ranges C). Bake 40 to 50 additional minutes. Cool earlier than serving.

Notes :

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