Rhubarb-Coconut Pie
3 egg yolks, slightly beaten
3/4 cup sugar
1/4 tsp. salt
1/4 cup water
4 Tbsp. flour
2 1/2 Tbsp. butter, melted
4 cups rhubarb, cut in 1/2 inch pieces
1 unbaked 9-inch pie shell
3 egg whites
1/3 cup sugar
3/4 cup shredded coconut
Mix egg yoks, sugar, salt, water. Blend in flour and butter. Add rhubarb, mixing thoroughly. Pour into unbaked pie shell and bake in hot oven (425 degrees) for 45 minutes or until both filling and crust are done. Beat egg whites until foamy; add 1/3 cup sugar gradually, beating well after each addition. Beat mixture into stiff peaks. Fold in coconut and pile coconut-meringue over filling. Top with additional coconut and bake in hot oven (425 degrees) for about 8 minutes or until delicately brown.
3/4 cup sugar
1/4 tsp. salt
1/4 cup water
4 Tbsp. flour
2 1/2 Tbsp. butter, melted
4 cups rhubarb, cut in 1/2 inch pieces
1 unbaked 9-inch pie shell
3 egg whites
1/3 cup sugar
3/4 cup shredded coconut
Mix egg yoks, sugar, salt, water. Blend in flour and butter. Add rhubarb, mixing thoroughly. Pour into unbaked pie shell and bake in hot oven (425 degrees) for 45 minutes or until both filling and crust are done. Beat egg whites until foamy; add 1/3 cup sugar gradually, beating well after each addition. Beat mixture into stiff peaks. Fold in coconut and pile coconut-meringue over filling. Top with additional coconut and bake in hot oven (425 degrees) for about 8 minutes or until delicately brown.
posted by Ken @ 1:17 PM
2 Comments:
At 6:23 PM,
Anonymous said…
Amazing recipe.
At 2:05 PM,
Ken said…
Thanks. Grandma always had a patch of rhubarb along side the house. I remember her picking fresh rhubarb. She would both can and freeze it up. She always seemed to have rhubarb for pies and it was one my grandpa's favorites. It became mine too. She liked to experiment with various recipes and make them her own. Glad you enjoyed one of her recipes.
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