Rhubarb Orange Cream Pie Recipe

Rhubarb Orange Cream Pie Recipe

  • 1 (9 inch) unbaked pie crust
  • 1/4 cup butter, softened
  • 3 tablespoons orange juice
  • 3 egg yolks
  • 1 teaspoon strawberry flavored Jell-O® 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
  1. 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.
  2. 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.
  3. 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.
  4. Bake in preheated oven for 15 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake 45 to 50 minutes longer.
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