Strawberry Rhubarb Meringue Pie

Strawberry Rhubarb Meringue Pie from Pillsbury™ Baking

Tags: Dessert/Sweets, Pies

  • Prep Time: 15 min
  • Cook Time: 45 min
  • Ready Time: 120 min
  • Yield: 8 servings



  • Single Crust Classic Crisco® Pie Crust
  • 1 pound frozen sliced rhubarb, thawed and drained
  • 1 (12 oz.) jar Smucker's® Orchard's Finest® Pacific Mountain Strawberry Preserves
  • 1/3 cup instant tapioca
  • 3 tablespoons sugar
  • 1/8 teaspoon salt


  • 4 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon almond extract
  • 1/4 cup sugar
  • 1/4 cup sliced almonds

Preparation Directions

  • HEAT oven to 425°F. Prepare recipe for single crust pie. Roll out and place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Flute edges. Thoroughly prick bottom and sides with fork to prevent shrinking.
  • BAKE 8 to 10 minutes or until lightly browned. Reduce oven temperature to 400°F. Combine rhubarb, preserves, tapioca, 3 tablespoons sugar and salt in medium bowl. Spoon into pie crust. Bake 35 to 40 minutes or until center is set.
  • BEAT egg whites, cream of tartar and almond extract with electric mixer at high speed until soft peaks form. Beat in 1/4 cup sugar, 1 tablespoon at a time, until sugar is dissolved and stiff peaks form. Spread over rhubarb filling, covering completely and sealing to edge of pie crust. Sprinkle evenly with almonds.
  • BAKE 10 minutes or until lightly browned. Cool to room temperature before serving.

Nutritional Information Per Serving

Serving Size (1 slice, 1/8 of pie), Calories 400 (Calories from Fat 120), Total Fat 14g (Saturated Fat 3g, Trans Fat 0g), Cholesterol 0mg, Sodium 210mg, Total Carbohydrate 65g (Dietary Fiber 2g, Sugars 37g), Protein 5g; Percent Daily Value*: Vitamin A 2%, Vitamin C 4%, Calcium 10%, Iron 6%.

*Percent Daily Values are based on a 2,000 calorie diet.

* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.