#3152 - Rhubarb Mirangue Pie

(by Becky Lynn Mohr - friend)

1 - 9" baked pie crust dough
2 cups small cut rhubarb pieces
1 cup white sugar
3/4 cup Breakstone's sour cream
3 eggs
3 TBSP cornstarch
6 TBSP white sugar
1/8 tsp. salt

In a pot add rhubarb pieces, salt and 1 cup white sugar--add enough water to just cover the rhubarb. Cook/stir over medium heat until rhubarb is tender, then strain off any extra liquid. Cool the strained rhubarb to room temperature. In a bowl add sour cream and cornstarch--stir well. Add 3 egg yolks--stir well. In a saucepan add sour cream mixture and strained rhubarb--cook/stir over medium heat until mixture thickens. Remove from heat and pour the whole mixture into the baked pie crust. In a mixer add 3 egg whites--beat until stiff. Slowly add the 6 TBSP white sugar while beating the egg whites again--beat until stiff. Spread the mirangue mixture evenly over the rhubarb mixture, making sure that there are no empty spaces between the mirangue and the rim of the pie. Wet your index finger, start in the center of the mirangue and make a continuous spiral design in the mirangue. Bake at 375 degrees for 10-15 minutes or until mirangue is lightly browned. Cool completely.