Pink Polar Cream Pie

Pink Polar Cream Pie

Crust:

3/4 cup flour

1/4 cup powdered sugar

1/4 cup? granulated white sugar (recipe wasn't clear on this, will need to test)

1/2 tsp salt

1/3 cup shortening

1/2 cup pecans, thinly sliced

2-3 TB cold water

Pie Filling:

6 medium stalks rhubarb, sliced into 1" pieces

1 cup water

1 1/2 cups sugar

2 TB cornstarch

1/2 tsp salt

1 1/2 cups sour cream

3 egg yolks (reserve egg whites for below)

6-8 drops red food coloring

Meringue:

3 egg whites

1/4 tsp cream of tarter

1/4 cup sugar

1/4 tsp vanilla

For the crust: Preheat oven to 400 degrees.  Combine sugars, salt, and flour in a bowl and cut in the shortening.  Add the pecans.  Sprinkle with water 1 TB at a time until it comes together in a ball.  Roll out 1/2' beyond 8" pie pan.  Place the crust into the pie pan and fold under the edges to create a double edge.  Flute edge and bake for 15-20 minutes.  Cool.

For the filling: Combine the rhubarb and 1 cup of water into a saucepan.  Cook 3-5 minutes or until soft.  Drain the water and then chop the rhubarb in a blender (or food processor) for 20 seconds.  Set aside. 

Mix the cornstarch, sugar and salt in large saucepan.  Stir in the sour cream, egg yolks, rhubarb and food coloring.  Cook slowly, stirring constantly, until mixture boils.  Boil 1 minute and then remove from heat.

For the meringue:  Beat egg whites and cream of tarter until stiff.  Add sugar and vanilla. 

To assemble:  Spoon the rhubarb mixture into the cooled pie shell.  Top with the meringue.  Bake at 400 degrees for 10 minutes.

Recipe Source: Lillian Ulmer/Newspaper article 10/7/1956 (doesn't say which newspaper)