Rhubarb Orange Custard Pie - cooking recipe

Ingredients

pastry for 1 crust pie
3 eggs, separated
1 1/4 c. sugar, divided
1/4 c. soft butter or margarine
3 Tbsp. frozen orange juice concentrate
1/4 c. flour
1/2 tsp. salt
2 1/2 c. rhubarb, cut in 1/2-inch pieces
1/3 c. chopped pecans

Preparation

Beat egg whites until stiff.
Add 1/4 cup sugar gradually, beating well after each addition.
Add butter and orange juice to egg yolks; beat thoroughly.
Add remaining 1 cup sugar, flour and salt; beat well.
Add rhubarb to yolk mixture.
Stir well.
Gently fold in meringue.
Prepare pastry.
Make a high-fluted rim.
Pour mixture into the pastry-lined, fluted 9-inch pie pan.
Sprinkle with nuts.
Bake in hot oven at 400\u00b0 for 40 to 50 minutes.