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Rhubarb Meringue Pie

Submitted by: Mary on 06/28/2004
2018 views
2.74 avg rating
210 votes
 
 
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Ingredients

CRUST:

1 cup Almond flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon butter
2 to 3 tablespoons cold water
Filling:

2 eggs
1 teaspoon xanthan gum
1 cup Splenda
1/3 cup Almond flour
4 cups cut-up rhubarb

2 tablespoons butter
3 egg whites
1/4 teaspoon cream of tartar
1/4 cup splenda

Directions

Baked Pie Crust:



Heat oven to 475 F. Mix almond flour and salt in medium bowl. Cut in margarine, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).

Gather pastry into a ball. Shape into flattened round on lightly almond floured surface. Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down pie plate, 9x1 1/4 inches. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.



Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork.



Bake 8 to 10 minutes or until light brown; cool on wire rack.



Filling:



Heat oven to 375 F. Beat eggs and 1 cup splenda in large bowl with electric mixer on medium speed until thickened. Stir in almond flour and xanthan gum, and rhubarb; pour into pie crust. Dot with butter. Cover edge of crust with 2- to 3-inch strip of aluminum foil to prevent excessive browning.



Bake 35 to 45 minutes or until filling is bubbly and rhubarb is tender. Cool pie on wire rack while preparing meringue.



Heat oven to 400 F. Beat egg whites and cream of tartar in large bowl on high speed until foamy. Beat in 1/4 cup splenda, 1 tablespoon at a time; continue beating until stiff and glossy (do not underbeat). Spread meringue over rhubarb mixture to edge of crust. Bake 6 to 8 minutes or until light brown. Cool pie away from draft, about 30 minutes.

Servings

8

Calories

4

Time to prepare

30 minutes

Difficulty

Easy
 

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