Rhubarb Meringue Pie

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View 5 mins Press pie crust into a 9-inch pie dish. Spread the chopped rhubarb evenly across the bottom of the crust. (5 minutes)

Recipe View 10 mins In a mixing bowl, whisk together 1 cup of the granulated sugar, half-and-half, egg yolks, flour, and salt until the mixture is smooth and well combined. Gently pour the custard mixture over the rhubarb in the pie crust. (10 minutes)

Recipe View 1 hrs Bake in the preheated oven for 50 to 60 minutes, or until the crust is golden brown and the filling is set. A slight jiggle is okay. (60 minutes)

Recipe View 10 mins While the pie is baking, prepare the meringue. In a clean, dry glass, metal, or ceramic bowl, beat the egg whites until foamy. Gradually add the remaining 1/4 cup of granulated sugar and cream of tartar. Continue beating until the meringue is glossy and stiff peaks form. (10 minutes)

Recipe View 5 mins Remove the pie from the oven. Immediately spoon the meringue over the top of the hot filling, ensuring that it completely covers the surface and seals to the edges of the crust. Create decorative swirls in the meringue using the back of a spoon or a spatula. (5 minutes)

Recipe View 10 mins Return the pie to the oven and bake for an additional 10 minutes, or until the meringue is lightly browned and golden. (10 minutes)

Recipe View 15 mins Remove the pie from the oven and let it cool for at least 10 to 15 minutes before serving to allow the filling to set further. (15 minutes)