Rhubarb Orange Cream Pie - cooking recipe

Ingredients

3 eggs, separated
1/4 cup sugar
1/4 cup soft butter or 1/4 cup regular margarine
3 tablespoons frozen orange juice concentrate
1 cup sugar
1/4 cup flour
1/4 teaspoon salt
2 1/2 cups rhubarb, cut in 1/2 inch pieces
1 unbaked 9-inch pie shell, with fluted rim
1/3 cup chopped pecans

Preparation

Beat egg whites in bowl until stiff.
Gradually add 1/4 cup sugar, beating well after each addition.
Add butter and orange concentrate to egg yolks; beat thoroughly.
Add 1 cup sugar, flour and salt; beat well.
Add rhubarb to yolk mixture; stir well.
Gently fold in meringue.
Pour into pastry-lined pan; sprinkle with pecans.
Bake on bottom rack in 375 oven 15 minutes.
Reduce heat to 325 F.
;bake 45 to 50 minutes more.
Cool on rack.
Makes 6 to 8 servings.
Farm Journal's Best Ever Recipes.