RHUBARB CUSTARD PIE ( PAMELA ANDERSON )

1 pie shell, unbaked

2-3 c. rhubarb, cut up

CUSTARD: 3 egg yolks, beaten, 1/2 c. milk, 1 tbsp. cornstarch , 1 tbsp. flour , 1/4 tsp. salt, 3/4 c. sugar

MERINGUE: 6 egg whites 1/2 tsp. cream of tartar, 12 tblsp. sugar, 1 tblsp.vanilla.

Beat egg whites and cream of tartar until foamy. Beat in sugar one tablespoon at a time. Continue beating until stiff and glossy. Do not UNDER BEAT.

Fill pie shell to level with cut rhubarb. Mix together all custard ingredients and pour over rhubarb. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake until rhubarb is tender. When custard is set, spread meringue around edge of pie and return to oven for 12 to 15 minutes.