Friday, June 10, 2005
RHUBARB CREAM PIE
This pie is very sweet and I think would be best if frozen before serving and maybe made in a square pan instead of a pie plate. The kids really liked it; I thought it was too sweet. I found this recipe in an old booklet of employee's favorite recipes.
Combine and let stand overnight: 2 cups rhubarb - 1 1/2 cups sugars
Next morning cook until tender.
Add 3 oz pkg. raspberry jello and let cool.
Whip 1 can chilled evaporated milk adding 1 T of lemon juice.
Fold together Rhubarb mixture and chilled milk.
Pour into graham cracker crust and refrigerate.
GRAHAM CRACKER CRUST
11 full-size graham crackers, processed to fine crumbs (1 1/4 cups)
3 T granulated sugar
5 T unsalted butter, melted
Adjust oven rack to center position and heat oven to 325 degrees. Mix crumbs and sugar in medium bowl. Add butter, stir with a fork until well blended. Scrape mixture into a 9-inch pie pan; press crumbs over bottom and up sides of pan to form an even crust. Bake until lightly browned and fragrant, about 15 minutes. Transfer pan to wire rack; cool to room temperature, about 20 minutes.
This recipe comes from "The Best Recipe"