Strawberry Rhubarb Custard Pie
A delightful pie combining tart rhubarb and sweet strawberries, enveloped in a rich custard filling.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 85 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 Pie Crust (store-bought or homemade)
- 2 Cups Rhubarb, Chopped
- 2 Cups Strawberries, Sliced
- 1 Cup Sugar
- 1/4 Cup Cornstarch
- 1/4 Teaspoon Salt
- 3 Large Eggs
- 1 Cup Heavy Cream
- 1 Teaspoon Vanilla Extract
Instructions
- Preheat your oven to 425°F (220°C).
- Prepare the pie crust according to the package instructions or roll out homemade dough.
- Mix the chopped rhubarb and sliced strawberries with sugar, cornstarch, and salt.
- Prepare the custard by whisking together eggs, heavy cream, and vanilla extract.
- Combine the custard with the fruit mixture and stir until even.
- Pour the filling into the prepared pie crust on a baking sheet.
- Bake for 15 minutes at 425°F, then reduce to 350°F and bake for another 40-45 minutes.
- Cool the pie for at least an hour before slicing.
Notes
Serve warm or at room temperature. Good with whipped cream or ice cream.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 130mg
Keywords: strawberry rhubarb pie, custard pie, summer dessert
Find it online: https://basilboard.com/strawberry-rhubarb-custard-pie/