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Rhubarb Custard Pie

Rhubarb Custard Pie

4 Hr(s)
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1 serving
Original recipe yields 1 serving
Pie Crust:
3 cups flour
2 1/2 sticks margarine
1 tablespoon vinegar
1/3 cup water
1 egg
Filling:
3 eggs, slightly beaten
3 tablespoons milk
2 cups sugar
1/4 cup flour
3/4 teaspoon nutmeg
4 cups rhubarb (cut to 1-inch pieces)
1/4 cup margarine
1 egg white, beaten
1/4 cup white sugar
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Let's Make It
1
Pie crust:
2
Put in bowl and with hands mix together completely and form into 2 pieces for top and bottom crust. Roll out to whatever size pie you want to make. There is plenty of dough for 8-10 inch pie crust.
3
Filling:
4
Slightly beat eggs and milk together. Stir in sugar, flour, nutmeg. Mix well then add rhubarb. Pour into unbaked pie shell. Dot with margarine. Cover with top crust (cut slits in top), or make a lattice crust top. Brush top of pie with beaten egg white and sprinkle with white sugar.
5
Bake in a preheated 400 degrees F oven. Cover pie with tin foil for first 45 minutes. Uncover and finish baking till center is bubbling. Usually takes 1 1/4 hours to 1 1/2 hours.
6
It is IMPERATIVE that this pie is boiling in the center when you take it from the oven to cool or the custard filling will not set up. Chill until set and serve with a dollop of COOL WHIP TOPPING on each piece of this wonderful pie.
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