The best delicious Montana Rhubarb-orange Cream Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Montana Rhubarb-orange Cream Pie recipe today!
Hello my friends, this Montana Rhubarb-orange Cream Pie recipe will not disappoint, I promise! Made with simple ingredients, our Montana Rhubarb-orange Cream Pie is amazingly delicious, and addictive, everyone will be asking for more Montana Rhubarb-orange Cream Pie.
What Makes This Montana Rhubarb-orange Cream Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Montana Rhubarb-orange Cream Pie.
Ready to make this Montana Rhubarb-orange Cream Pie Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
9 Baked pie shell; filling-
1 1/2 c Sugar
2 ts Cornstarch
3 c Fresh rhubarb; 1/2″ pieces
1/2 c Cream; (1/2&1/2 or milk)
1/4 c Orange juice
1/4 ts Red food coloring; (opt)
3 Egg yolks; slightly beaten
3 Egg whites
1/4 ts Cream of tartar
3 ts Sugar
1/2 ts Vanilla
1. Combine sugar, cornstarch, rhubarb, cream, orange juice and food
coloring in med. saucepan. Cook over medium heat, stirring frequently until
rhubarb is tender and mixture has thickened. Pour 1 cup hot rhubarb mixture
into egg yolks, stirring constantly. Add to rest of hot rhubarb mixture;
bring to boil. Cool slightly; pour filling into pie shell. 2. Make meringue
by beating egg whites and cream of tartar until soft peaks form. Slowly add
sugar and vanilla, beating until stiff peaks form. Spread over filling,
sealing edges. 3. Bake at 350 degrees for 12 minutes or until golden brown.
A recipe of Wanda Rosseland from Circle, Montana. .
Yields
8 Servings
Leave a Reply