Rhubarb Custard Pie - cooking recipe

Ingredients

1 1/4 cups rhubarb
1 pie shell, unbaked
1 3/8 cups milk
2 tablespoons butter
3 large eggs, separated
1 teaspoon nutmeg (optional)
3/4 cup sugar
2 tablespoons flour
1/4 teaspoon salt
3 tablespoons honey

Preparation

Spread thinly sliced rhubarb in bottom of unbaked pie shell.
Heat milk; add butter.
Beat egg yolks; add sugar, flour, salt.
Gradually pour hot milk mixture into egg mixture.
Pour this custard mixture over the rhubarb; sprinkle nutmeg over pie.
Bake at 425F for 10 minutes; reduce heat to 325\u00b0F and bake for 30 minutes.
Remove from oven.
Beat egg whites and honey together until stiff. Spread meringue over top of pie.
Bake at 300\u00b0F for 20 minutes.