MamasHealth.com Home Pie Recipes Apple crumb pie Banana split pie Bavarian chocolate pie Boston cream pie Butterscotch pie Caribbean fudge pie Chocolate banana pie Chocolate pie Chocolate walnut pie Classic meringue pie Cranberry lemon pie Easy blueberry pie Five-minute pie Frozen mint pie Ice cream pudding pie Lemon merengue pie Lemon sour cream pie Peach cobbler Peach pie Peanut butter pie Pumpkin pie Rhubarb custard pie Snickers pie Strawberry pie Tangy cranberry pie Vanilla pudding pie Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Jelly Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Egg Substitutes Freezing tips Wine info Mama's Kitchen Dilemmas Inexpensive Ovens Sign up for the MamasHealth Newsletter	Rhubarb Custard Pie Ingredients: 2 1/2 cups diced rhubarb Custard: 4 eggs (US large) 1 2/3 cups milk 3/4 cup sugar 1/2 tsp salt 1 tsp vanilla   Directions: Preheat oven to 350 degrees F. Beat eggs, milk, sugar, salt and vanilla in a large bowl Add rhubarb to pie shell. Pour custard over rhubarb. Bake pie shell (1/2 flaky crust recipe) in 450 degree oven for 30 minutes. Pour rhubarb custard into pie shell. Bake in 350 degree oven 1 hour or until custard is set. Cool and refrigerate until serving.       Boston Cream Pie Looks much more complicated than it is. Cake Iingredients: 2 eggs (separated) 1/2 cup sugar 2 1/4 cups sifted cake flour 1 cup sugar 3 tsp baking powder 1 tsp. salt 1/3 cup salad oil 1 cup milk (divided) 1 1/2 tsp. vanilla   Directions: Beat egg whites until soft peaks form. Gradually add 1/2 cup sugar, beating until very stiff peaks form. Sift together remaining dry ingredients into another bowl. Add oil, 1/2 cup of milk, and vanilla. Beat 1 minute at medium. Add remaining milk and egg yolks. Beat 1 minute. Fold in egg white mixture. Bake in 2 greased and lightly floured 9-inch cake pans in 350 degree oven for 20 minutes. Cool 10 minutes and remove from pans. Cool completely. Fill with cream filling and frost with chocolate glaze.   Filling Ingredients: 1/3 cup sugar 3 Tbsp. flour 1/4 tsp. salt 1 1/4 cups milk 1 beaten egg 1 Tbsp. butter 1 tsp. vanilla   Directions: In saucepan, combine sugar, flour, and salt. Gradually add milk and mix well. Cook over medium heat until mixture thickens and boils, stirring constantly, then cook and stir 2 more minutes. Gradually add the hot mixture into the egg and then return to saucepan. Cook and stir until mixture just boils again. Stir in butter and vanilla. Cover with waxed paper and cool.   Chocolate Glaze Ingredients: 1 1/2 1-ounce squares unsweetened chocolate 2 Tbsp. butter 1 1/2 cups sifted powdered sugar 1 tsp. vanilla 3 Tbsp. boiling water 2-3 tsp. water   Directions: Melt chocolate and butter over low heat, stirring constantly. Remove from heat. Stir in powdered sugar and vanilla until crumbly. Add 3 Tbsp. boiling water, then additional water 1 tsp. at a time to form medium consistency. Pour quickly over top of cake and spread evenly over top and sides.   Assembly: Place one cooled cake on plate. Spoon cooled filling on top of cake. Place second cooled cake on top of filling. Pour Chocolate Glaze over cake as soon as glaze is done. Refrigerate until all is very cold. Garnish with mint leaves or cherries.	Conflicts with stepchildren Dealing with a stubborn husband or boyfriend Surviving a financial crisis Supporting a family on one income
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