|Fill the pie shell with rhubarb and the cream mixture. |
Chill while the oven preheats.
|Bake for 50 to 60 minutes or until a knife comes out clean. |
The filling will puff up.
|Beat the egg whites until they are glossy white and stiff peaks form.|
|Be sure to seal the edges of the pie with the meringue or |
the meringue will pull away from the edges as it bakes.
|Bake another 15 minutes or until the meringue is toasty and puffy.|
|If you bake a meringue pie on a humid day, |
the pie will weep like in the photo above.
However, your pie will still taste great
and will look as if there are little gold droplets placed atop it.