Absolutely the best pie. Use fresh or frozen rhubarb stalks.
AMANA RHUBARB CUSTARD PIE
8 INCH BAKED PIE SHELL
FOR CUSTARD:
1/4 c. sugar
2 tbsp. cornstarch
1 c. milk
2 egg yolks
3 c. rhubarb, cut 1/2 inch
2/3 c. sugar
2 tbsp. water
3 egg whites
1/4 tsp. cream of tartar
6 tbsp. sugar
Stir together sugar and cornstarch in small saucepan. Stir in milk and cook over medium heat, stirring constantly, until mixture thickens and boils. Beat egg yolks slightly and stir a small amount of hot milk mixture into yolks, then stir that mixture back into pan. Cook and stir until custard is thickened and smooth. Cover custard to keep warm. Toss rhubarb with sugar in small pan. Add water and cook over very low heat just until rhubarb is tender-crisp - don't let it get soft. Cover sauce.
For Meringue: Beat egg whites and cream of tartar until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Drain rhubarb sauce and fold into custard. Turn warm custard into baked pie shell. Heap meringue onto filling; spread over filling, carefully sealing meringue to edge of crust. Bake in preheated 400 degree oven 10 minutes or until a delicate brown. Cool away from draft. If not served immediately, store pie in refrigerator.
