Rhubarb Orange Cream Pie

Total Time: 1 hr 15 mins Preparation Time: 25 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 3 eggs, separated
• 1/4 cup sugar
• 1/4 cup soft butter or 1/4 cup regular margarine
• 3 tablespoons frozen orange juice concentrate
• 1 cup sugar
• 1/4 cup flour
• 1/4 teaspoon salt
• 2 1/2 cups rhubarb, cut in â½ inch pieces
• 1 unbaked 9-inch pie shell, with fluted rim
• 1/3 cup chopped pecans

Recipe

• 1 beat egg whites in bowl until stiff.
• 2 gradually add 1/4 cup sugar, beating well after each addition.
• 3 add butter and orange concentrate to egg yolks; beat thoroughly.
• 4 add 1 cup sugar, flour and salt; beat well.
• 5 add rhubarb to yolk mixture; stir well.
• 6 gently fold in meringue.
• 7 pour into pastry-lined pan; sprinkle with pecans.
• 8 bake on bottom rack in 375 oven 15 minutes.
• 9 reduce heat to 325 f.
• 10 ;bake 45 to 50 minutes more.
• 11 cool on rack.
• 12 makes 6 to 8 servings.
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