Rhubarb Orange Cream Pie

• 1 sheet refrigerated pie pastry
• 3 eggs,
• 1 cup sugar, divided
• 3 tablespoons orange juice concentrate
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 2-1/2 cups chopped fresh rhubarb
• 1/4 cup butter, melted
• 1/3 cup chopped pecans

1. Unroll pastry into a 9-in. pie plate; flute edges.
2. In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in 1/4 cup sugar, 1 tablespoon at a time, on high until stiff peaks form; set aside.
3. In a large bowl, combine egg yolks and orange juice concentrate; stir in the flour, salt and remaining sugar. Stir in rhubarb and butter. Fold in egg white mixture.
4. Pour into pastry shell; sprinkle with pecans. Bake at 375u0b0 for 15 minutes. Reduce heat to 325u0b0. Bake 35-40 minutes longer or until center is set. Cool on a wire rack for 1 hour. Store in the refrigerator.

pastry, eggs, sugar, orange juice concentrate, flour, salt, fresh rhubarb, butter, pecans

Taken from www.tasteofhome.com/recipes/rhubarb-orange-cream-pie/ (may not work)