Rhubarb Orange Cream Pie

1. 1

   Unroll pastry into a 9-in. pie plate; flute edges.

2. 2

   In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in 1/4 cup sugar, 1 tablespoon at a time, on high until stiff peaks form; set aside.

3. 3

   In a large bowl, combine egg yolks and orange juice concentrate; stir in the flour, salt and remaining sugar. Stir in rhubarb and butter. Fold in egg white mixture.

4. 4

   Pour into pastry shell; sprinkle with pecans. Bake at 375u00b0 for 15 minutes. Reduce heat to 325u00b0. Bake 35-40 minutes longer or until center is set. Cool on a wire rack for 1 hour. Store in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.