Rhubarb Meringue Deep Dish Pie

Submitted By: Downhome

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Difficulty: easy Prep Time: Fifteen Minutes Total Time: Under an hour

Bottom Layer
1 cup flour
1/2 cup melted butter
1/4 cup fine coconut
1 tsp baking powder

Filling
3 egg yolks
1/2 cup sugar
1/2 cup lemon pie filling (uncooked)
1/2 cup milk
4 cups rhubarb (fresh or Frozen)

Meringue
3 egg whites
1 tbsp sugar
1 tbsp cornstarch
1 tsp cream of tartar

Preheat oven to 350ÂºF.
In a deep-dish pie plate, combine flour, butter, coconut and baking powder.

Filling
In a bowl, combine egg yolks, sugar, lemon pie filling (uncooked) and milk. Stir in rhubarb. Pour over crust. Bake 40-50 minutes, or until cake is cooked.

Meringue
Beat together egg whites, sugar, cornstarch and cream of tartar in medium bowl with electric mixer on high speed until foamy. Continue beating until peaks are stiff and glossy. Spread over cooked rhubarb base (use the back of a spoon to create peaks all over the meringue). Bake at 350Â°F until the meringue is golden brown, about 10 minutes. Transfer to a wire rack to cool before serving.