Ingredients with Measurements:
- 1 9-inch pie crust
- 3 cups rhubarb, chopped
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 cup heavy cream
- 3 egg yolks
- 1 teaspoon vanilla extract
Special equipment needed:
- Pie dish
- Mixing bowls
- Whisk
- Saucepan
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Place the pie crust in the pie dish and set aside.
3. In a mixing bowl, combine the chopped rhubarb, sugar, cornstarch, and salt. Mix well.
4. Pour the rhubarb mixture into the pie crust.
5. In a saucepan, heat the heavy cream over medium heat until it starts to simmer.
6. In a separate mixing bowl, whisk together the egg yolks and vanilla extract.
7. Slowly pour the hot cream into the egg mixture, whisking constantly.
8. Pour the cream mixture over the rhubarb in the pie crust.
9. Bake the pie for 45-50 minutes or until the filling is set.
10. Let the pie cool completely before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 360
Fat: 16g
Carbohydrates: 51g
Protein: 4g
Sodium: 170mg
Sugar: 34g
Substitutions for ingredients:
- You can use a store-bought pie crust instead of making your own.
- You can use half-and-half instead of heavy cream for a lighter version of the pie.
Variations:
- You can add a crumb topping to the pie by mixing together 1/2 cup flour, 1/2 cup brown sugar, and 1/4 cup butter until crumbly. Sprinkle the topping over the pie before baking.
- You can add strawberries or raspberries to the rhubarb mixture for a different flavor.
Tips and tricks:
- Make sure the pie crust is cold before adding the filling to prevent it from becoming soggy.
- If the pie crust starts to brown too quickly, cover it with aluminum foil.
- Let the pie cool completely before slicing to allow the filling to set.
Storage instructions:
- Store the pie in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pie in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the pie with a dollop of whipped cream on top.
- Dust the top of the pie with powdered sugar before serving.
Garnishes:
- Fresh mint leaves
- Sliced strawberries
Pairings:
- Vanilla ice cream
- Coffee
Suggested side dishes:
- Roasted vegetables
- Green salad
Troubleshooting advice:
- If the filling is too runny, increase the amount of cornstarch in the recipe.
- If the pie crust is too dry, brush it with a little bit of melted butter before adding the filling.
Food safety advice:
- Make sure the rhubarb is thoroughly washed before using it in the recipe.
- Store the pie in the refrigerator to prevent bacterial growth.
Food history:
- Rhubarb has been used in cooking for centuries and was originally grown for medicinal purposes.
Flavor profiles:
- The pie has a sweet and tangy flavor from the rhubarb and a creamy texture from the custard filling.
Serving suggestions:
- Serve the pie warm or cold with a cup of coffee or tea.
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