RHUBARB MERINGUE PIE
A sweet and creamy rhubarb custard filling topped with meringue.
Provided by Marsha Mitchell Hiebert
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place egg yolks into a large bowl; place egg whites in a separate glass or metal bowl.
- Fit pie crust into a 9-inch pie dish. Spread rhubarb into bottom of crust. Whisk 1 cup sugar, half-and-half, flour, and salt into egg yolks until smooth. Pour mixture over rhubarb.
- Bake in the preheated oven until pie crust is browned and filling is set, 50 to 60 minutes.
- Beat egg whites until stiff using an electric mixer; gradually beat 1/4 cup sugar and cream of tartar into egg whites to make a glossy meringue. Spoon meringue over pie filling, going right to the edge of the crust and covering all the filling. Use a spoon or spatula to make decorative swirls in the meringue.
- Return pie to oven and bake until meringue is lightly browned, 10 more minutes. Best served slightly warm.
Nutrition Facts : Calories 423.7 calories, Carbohydrate 62.1 g, Cholesterol 107.9 mg, Fat 17.2 g, Fiber 2.3 g, Protein 7 g, SaturatedFat 6.2 g, Sodium 209.9 mg, Sugar 42.6 g
MERINGUE TOPPING
to keep the meringue from weeping, never add more than 2 tbls of sugar for each egg white, also the oven temperature for browning it should not be above 325*...the addition of cream of tartar also gives the whites stability..this makes enough meringue for 1--9" pie..
Provided by grandma2969
Categories Pie
Time 10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- preheat the oven to 325* --
- in a large mixer bowl -- beat the egg whites, salt and cream of tartar until soft peaks form.
- gradually add the sugar a tablespoon at a time and continue beating until soft peaks form --
- just before beating is completed sprinkle in the cornstarch --
- the peaks should not topple over when the beater is raised -- but the meringue should not appear dry.
- spread the meringue on lukewarm filling in the pie shell(this helps keep it from shrinking away from the filling as it cools.).
- clear over the edge of the crust.
- swoop the meringue into attractive peaks.
- bake for 15-18 minutes or until the peaks are golden brown.
- cool the pie gradually.there should be no warmth at all left in the meringue, then refrigerate.
Nutrition Facts : Calories 45.1, Sodium 93.3, Carbohydrate 10.1, Sugar 9.5, Protein 1.4
EASY MERINGUE TOPPING
This is the simple recipe to create a meringue topping for your pies. This recipe is enough for 8 inch Pie. **For a 9 inch pie-Use 3 egg whites,6 TB sugar.** **For a 10 inch pie,4 egg whites,1/2 cup sugar**
Provided by OceanIvy
Categories Dessert
Time 17m
Yield 1 pie
Number Of Ingredients 3
Steps:
- Beat the egg whites until frothy.
- Gradually add in the sugar,continuing to beat until stiff.
- Combine vanilla extract.
- Spread over pie and bake at least 10-15 minutes at 350.
MERINGUE (PIE TOPPING)
That white topping on pies that is golden brown at the peaks. My father likes meringue on raisin pie. I haven't made this before but my grandmother used it on most of her pies.
Provided by princessshree85
Categories Pie
Time 26m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 3
Steps:
- Beat egg whites until frothy; gradually add sugar, continuing to beat until stiff peaks form. Add vanilla or other flavoring. Spoon onto pie, spreading to crust edge to seal filling inches Bake at 325° for 15 to 18 minutes, until nicely browned.
Nutrition Facts : Calories 43.8, Sodium 20.6, Carbohydrate 9.6, Sugar 9.6, Protein 1.4
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HOW TO MAKE THE FLUFFIEST MERINGUE PIE TOPPING YOU'VE …
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- Separate Egg Whites. Separate the yolks from four eggs using an egg separator ($6, Bed Bath & Beyond). Place the whites in a large bowl. Let the egg whites stand at room temperature 30 minutes.
- Beat Egg Whites to Soft Peaks. Add 1 tsp. of vanilla and ½ tsp. cream of tartar before you begin beating the egg whites. You can learn how to make meringue without cream of tartar, but adding cream of tartar helps stabilize the meringue and prevent it from weeping, so we recommend using it.
- Add Sugar Gradually. Add ½ cup of sugar, 1 Tbsp. at a time, while beating on high speed. The sugar must be added gradually while you beat the egg whites to stiff peaks (tips stand straight).
- Beat Meringue to Stiff, Glossy Peaks. Continue beating on high speed until the sugar dissolves and stiff, glossy peaks form. When you lift the beaters, the tips will stand straight up.
- Spread Meringue Over Filling. Quickly spread the meringue over the hot pie filling. Spread the meringue to the edge of the pie pastry to seal it and prevent it from shrinking as it bakes.
- Curl Meringue Peaks and Bake. To really make an impression with your baking skills, use a spoon to swirl and twist the meringue as you spread it.
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