Rhubarb Custard Pie
Rhubarb Custard Pie is a vegetarian dessert. One portion of this dish contains approximately 2g of protein, 7g of fat, and a total of 182 calories. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 10. From preparation to the plate, this recipe takes roughly 3 hours and 35 minutes. It is perfect for Mother's Day. Head to the store and pick up confectioners' sugar, rhubarb, pie dough, and a few other things to make it today.
Instructions
Preheat the oven to 350 degrees F. Fit the pie dough into a 9-inch pie plate, fluting the edges, and chill until set, about 15 minutes. Prick the bottom and sides with a fork, and then line the crust with aluminum foil. Fill with pie weights or dried beans and bake until the edges of the crust are just golden, 20 minutes.
Remove the foil with the pie weights and continue to bake until the bottom of the crust is dry and lightly browned, another 10 to 15 minutes. Cool completely.
Toss the rhubarb with 1/4 cup granulated sugar and the orange zest and juice until well combined.
Transfer to the crust and spread to form an even layer.
Place the pie on a rimmed baking sheet.
Whisk the eggs with the cream, flour and remaining 1/2 cup granulated sugar until smooth, and then pour over the rhubarb.
Bake until the pie is lightly browned, puffed and no longer wet in the center, about 1 hour 15 minutes. Cool completely on a wire rack. Before serving, lightly dust with confectioners' sugar.