This homemade pie combines the tangy freshness of rhubarb with the creaminess of homemade custard in a flaky crust.
Ingredients :
1 single pie crust
2 ½ cups fresh rhubarb sliced ¼ inch
2 large egg yolks
¼ cup half and half or light cream
¾ cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
¼ teaspoon salt
Directions :
Preheat the oven to 450°F.
Prepare the pie crust according to your favorite recipe, or use a premade pie crust. Line a 9-inch glass pie pan, ensuring it covers the bottom and sides evenly. Crimp the edges.
In a small bowl, whisk the eggs until they turn a light yellow color. Add cream, sugar, flour, vanilla, and salt. Mix well.
Fill the prepared pie shell with rhubarb. Pour the custard mixture overtop.
Place the pie on the bottom rack of the preheated oven. Bake it at 450°F for 15 minutes.
Reduce the oven temperature to 350°F and continue baking the pie for an additional 30 to 35 minutes, or until the rhubarb is tender and the pie has set.
