Rhubarb Orange Cream Pie recipe

1 servings

1 (9 inch) unbaked pie crust

1/4 cup butter, softened

3 tablespoons orange juice

3 egg yolks

1 teaspoon strawberry flavored gelatin mix

1 cup white sugar

1/4 cup all-purpose flour

1/4 teaspoon salt

3 cups diced rhubarb

3 egg whites

1/4 cup white sugar

Place oven rack on lowest level.

Preheat oven to 375 degrees F (190 degrees C).

Line pie pan with pastry, and make high fluted rim.

In a large bowl, combine butter, juice, egg yolks, and strawberry gelatin.

Beat thoroughly.

Add 1 cup of sugar, flour, and salt; beat well.

Stir rhubarb into mixture.

In another bowl, beat egg whites until stiff.

Add 1/4 cup sugar slowly, continuing to beat.

Fold meringue into rhubarb mixture.

Pour filling into pastry shell.

Bake in preheated oven for 15 minutes.

Reduce heat to 325 degrees F (165 degrees C) and bake 45 to 50 minutes longer.