Rhubarb Orange Cream Pie

This recipe is for a delicious rhubarb orange cream pie. The filling is made with fresh oranges and rhubarb, and the crust is a flaky pastry. This pie is perfect for summertime! Ingredients 1 (9 inch) unbaked pie crust ¼ cup butter, softened 3 tablespoons orange juice 3 egg yolks 1 teaspoon strawberry flavored Jell-O®…

This recipe is for a delicious rhubarb orange cream pie. The filling is made with fresh oranges and rhubarb, and the crust is a flaky pastry. This pie is perfect for summertime!

Ingredients

  • 1 (9 inch) unbaked pie crust
  • ¼ cup butter, softened
  • 3 tablespoons orange juice
  • 3 egg yolks
  • 1 teaspoon strawberry flavored Jell-O® mix
  • 1 cup white sugar
  • ¼ cup all-purpose flour
  • ¼ teaspoon salt
  • 3 cups diced rhubarb stalks (fresh or frozen)
  • 3 egg whites
  • ½ cup white sugar

Instructions

1. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a pie pan with pastry and make a high fluted rim.

2. In a large bowl, combine butter, orange juice, egg yolks, and strawberry gelatin. Beat thoroughly. Add 1 cup of sugar, flour, and salt; beat well. Stir rhubarb into mixture.

3. In another bowl, beat egg whites until stiff then slowly add 1/4 cup sugar while continuing to beat the egg whites. Fold meringue into rhubarb mixture gently until combined then pour filling into pastry shell in the prepared pie pan from earlier.

4. Bake in preheated oven for 15 minutes then reduce heat to 325 degrees Fahrenheit (165 degrees Celsius) and bake for 45 to 50 minutes longer or until set when lightly tapped with a spoon in the center of the pie filling..

Nutrition Facts

  • Calories: 3120
  • Fat: 104 g
  • Saturated fat: 45 g
  • Unsaturated fat: 54 g
  • Trans fat: 1.5 g
  • Cholesterol: 572 mg
  • Sodium: 2376 mg
  • Potassium: 1230 mg
  • Carbohydrates: 500g
  • Fiber: 7.6 g
Rhubarb Orange Cream Pie
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