Rhubarb Orange Cream Pie So Tasty

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Rhubarb Orange Cream Pie

"Delicious - I bake this for my ninety three year antique grandmother each rhubarb season, and she or he just loves it. Like after I became a kid, she says... Mmmmm true! Everyone wishes a few."

Ingredients :

1 (9 inch) unbaked pie crust
1/four cup butter, softened
3 tablespoons orange juice
3 egg yolks
1 teaspoon strawberry flavored Jell-O® blend
1 cup white sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
3 cups diced rhubarb
3 egg whites
1/4 cup white sugar

Instructions :

Prep :	Cook : 8M	Ready in :

Place oven rack on lowest degree. Preheat oven to 375 ranges F (one hundred ninety ranges C). Line pie pan with pastry, and make excessive fluted rim.
In a huge bowl, integrate butter, juice, egg yolks, and strawberry gelatin. Beat very well. Add 1 cup of sugar, flour, and salt; beat well. Stir rhubarb into combination.
In every other bowl, beat egg whites till stiff. Add 1/four cup sugar slowly, continuing to beat. Fold meringue into rhubarb combination. Pour filling into pastry shell.
Bake in preheated oven for 15 minutes. Reduce warmness to 325 degrees F (one hundred sixty five tiers C) and bake forty five to 50 mins longer.

Notes :

Reynolds® Aluminum foil may be used to hold food moist, prepare dinner it flippantly, and make clean-up simpler.

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