Rhubarb Custard Meringue Pie

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 242.3
  • Total Fat: 8.9 g
  • Cholesterol: 74.9 mg
  • Sodium: 255.4 mg
  • Total Carbs: 22.3 g
  • Dietary Fiber: 2.1 g
  • Protein: 10.0 g

View full nutritional breakdown of Rhubarb Custard Meringue Pie calories by ingredient
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Submitted by: BUSLADY58

Number of Servings: 8


    7 c. Rhubarb cut up
    3 c, Splenda
    1 1/4 tsp. nutmeg
    1/4 c. plus 3 T. Flour
    3 Eggs
    1/4 c. Egg beaters
    2 Egg Whites
    3 1/2 T. Skim Milk plus 3 1/2 tsp
    Jiffy Pie Crust mix reserving 1/3 of the dough for later
    For the meringue:
    5 Egg whites
    3/4 tsp. Cream of Tartar
    3/4 tsp. Vanilla
    4 1/2 T. Splenda Blenda


Prepare pie crust mix but only use 2/3 of the dough to line a 10" pie, and refrigerate the remaining dough. Mix the eggs, egg white, and milk together in a large bowl. Stir in the splenda, nutmeg, and flour. Stir in the rhubarb. Pour into the lined pie dish. Bake 400 degrees for 60-70 minutes until knife inserted comes out clean. Cover edges to keep from burning. During the last few minutes prepare the meringue. Mix egg whites and cream of tartar until they get frothy. Add the vanilla. When soft peaks start to form add the splenda blend 1 T. at a time, mixing until stiff peaks form. Spread on the hot pie, and return to the oven for 8-10 minutes or until meringue is the desired color. Makes 8 large pieces off pie.

Serving Size: Makes 8 large pieces of pie

Number of Servings: 8

Recipe submitted by SparkPeople user BUSLADY58.


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