Ok ok, so this has been a long stretch since the last post, but such is life and the Easter holiday,and blah blah blah.....
This is a super simple and creamy Custard style pie that I absolutely adore. It does need time to set but is easy to throw together for company if you have a few hours.
Rhubarb Custard Pie
1 9" uinbaked pastry shell (or make you own favourite crust)
1 cup white sugar
2 egg yolks
1 cup condensed milk
4 cups chopped rhubarb
2 egg whites
1 tbsp. sugar
1/2 tsp lemon extract
Preheat oven to 400 degrees.
Blend sugar, tapioca, egg yolks, and cream.
Spread chopped rhubarb across unbaked pie crust.
Pour custard over rhubarb. Bake at 400 for 15 min then reduce heat to 325 bake until custard is set about 45 min
Meringue: Beat egg whites until stiff, add sugar and lemon extract fold together. Spoon unto pie. Seal to crust edges.
Bake another 10-15 at 325 until meringue is golden.
*Note you can pipe the merginue of edge with a forks to make a prettier presentation.