Pink Magic Pie(Rhubarb)
A charming pink magic pie featuring tart rhubarb and a sweet, custard-like filling, perfect for spring gatherings and fans of fruity desserts with a nostalgic touch.
Ingredients
Instructions
- Place chopped rhubarb in the unbaked pie shell.
- In a bowl, mix eggs, flour, sugar, and milk together until well combined.
- Pour the egg mixture over the rhubarb in the pie shell.
- Dot the filling with small pieces of margarine.
- Bake at 375° to 400°F for 40 to 45 minutes until set and golden.
Tips & Substitutions
To enhance the flavor of your Pink Magic Pie, consider adding a teaspoon of vanilla extract or a sprinkle of cinnamon to the egg mixture. If you don’t have margarine, butter is a great substitute. For a thicker filling, you can use cornstarch or a gluten-free flour blend instead of regular flour, especially if you want to explore more vegetarian recipes.
Serving Suggestions
Serve your Pink Magic Pie warm or chilled, topped with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. It pairs beautifully with Shirley'S Baked Rhubarb, making for a delightful rhubarb-themed dessert spread. Consider serving alongside a light salad or fresh fruit for a balanced meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for about 20-30 seconds or warm the entire pie in a preheated oven at 350°F until heated through, about 15-20 minutes, which helps maintain its flaky crust.
Nutrition & Diet Analysis (per serving)
Each serving of Pink Magic Pie(Rhubarb) contains roughly 1030 calories, with 9g protein, 92g carbohydrates, and 74g fat. It is an excellent source of vitamin C (98% of the Daily Value) and dietary fiber (42% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 626mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb instead of fresh?
Yes, you can use frozen rhubarb in this recipe. Just make sure to thaw it completely and drain excess liquid before adding it to the pie shell to prevent a soggy crust.
How do I know when the pie is done?
The pie is done when the filling is set and the top is golden brown. You can also insert a knife into the center; if it comes out clean, the pie is ready.
Can I make this pie ahead of time?
Absolutely! You can prepare the pie a day in advance. Just bake it, let it cool completely, and store it in the refrigerator. Reheat before serving for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).