Whipped Topping Rhubarb Custard Pie Recipes

WHIPPED TOPPING RHUBARB CUSTARD PIE

Steps:

• Place prepared pie shell in the freezer for 15 minutes; preheat oven to 375°.
• In a large mixing bowl, combine the rhubarb, sugar, flour, salt, and nutmeg; toss well; set aside for several minutes to juice.
• Whisk the eggs and milk together in a bowl; add to the fruit, stirring well to combine.
• Scrape filling into the chilled pie shell, smoothing the top of the fruit with a spoon.
• Dot the filling with the butter.
• Place pie on the center oven rack; bake 50-55 minutes or until the top is crusted over and the filling is set, rotating the pie 180° halfway through the baking time.
• Transfer the pie to a wire rack and let cool.
• Serve barely warm, at room temperature, or chilled, with a dollop of whipped cream.

CRUMB-TOP RHUBARB CUSTARD PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place pie shell into a 10-inch pie plate. Combine eggs, rhubarb, white sugar, milk, cornstarch, nutmeg, and salt in a bowl. Pour mixture into pie shell.
• Blend flour, brown sugar, and margarine in a bowl using an electric mixer until combined. Sprinkle mixture on top of pie.
• Bake in the preheated oven for 15 minutes. Remove from oven; reduce oven temperature to 350 degrees F (175 degrees C). Return to oven and continue to bake until set and golden brown, about 40 minutes more.

RHUBARB CUSTARD PIE IV

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread rhubarb evenly across unbaked pastry shell.
• In a medium bowl combine sugar, flour, and nutmeg. Mix well, then add eggs and milk. Beat until smooth and pour mixture over rhubarb layer.
• Cover edges of pie shell with aluminum foil to prevent overbrowning. Bake in preheated oven for 50 minutes. Remove foil from crust and bake an additional 10 minutes.