Serves: 8
Total Calories: 181
1. Prepare pie crust for one-crust filled pie using 9-inch pie pan.
2. Heat oven to 400°F. Place rhubarb in crust-lined pan. In small bowl, beat egg yolks until thick and lemon-colored. Stir in half-and-half. Add all remaining filling ingredients blend well. Pour egg mixture over rhubarb.
3. Bake at 400°F. for 10 minutes. Reduce oven temperature to 350°F. bake an additional 40 minutes.
4. In small deep bowl, combine egg whites, cream of tartar and vanilla beat at medium speed until soft peaks form. Add 6 tablespoons sugar 1 tablespoon at a time, beating at high speed until stiff glossy peaks form and sugar is dissolved. Spoon meringue onto hot filling spread to edge of crust to seal well and prevent shrinkage.
5. Bake at 350°F. for 15 to 20 minutes or until meringue is light golden brown. Cool 1 hour or until completely cooled. Store in refrigerator.
Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 320 * Calories from Fat: 100 * % Daily Value: Total Fat: 11 g 17% * Saturated Fat: 4 g 20% * Cholesterol: 95 mg 32% * Sodium: 270 mg 11% * Total Carbohydrate: 51 g 17% * Dietary Fiber: 1 g 3% * Sugars: 36 g * Protein: 4 g * Vitamin A: 4% * Vitamin C: 2% * Calcium: 6% * Iron: 4% * Dietary Exchanges: 1 1/2 Starch, 2 Fruit, 2 Fat or 3 1/2 Carbohydrate, 2 Fat
This Rhubarb Cream Pie recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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