Rhubarb Orange Cream Pie Recipe
- 1 (9 inch) unbaked pie crust
- ¼ cup butter, softened
- 3 tablespoons orange juice
- 3 egg yolks
- 1 teaspoon strawberry flavored Jell-O® mix
- 1 cup white sugar
- ¼ cup all-purpose flour
- ¼ teaspoon salt
- 3 cups diced rhubarb
- 3 egg whites
- ¼ cup white sugar
step 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.
step 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.
step 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.
step 4: Bake in preheated oven for 15 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake 45 to 50 minutes longer.