Strawberry Rhubarb Custard Pie
Indulge in the delightful contrast of sweet strawberries and tart rhubarb enveloped in a creamy custard filling, all nestled within a flaky pie crust. This Strawberry Rhubarb Custard Pie is not only a feast for the eyes but also a nostalgic treat that brings warmth to any gathering. Perfect for picnics or family dinners, it’s sure to become a favorite dessert that keeps everyone coming back for seconds.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 pre-made pie crust (store-bought or homemade)
- 2 cups fresh strawberries, hulled and chopped
- 2 cups fresh rhubarb, chopped
- 3/4 cup granulated sugar
- 3 large eggs, at room temperature
- 1 tsp vanilla extract
- 1/4 cup cornstarch
- 1 cup milk
Instructions
- Preheat oven to 375°F (190°C). Fit the pie crust into a pie dish and pre-bake for 10 minutes until lightly golden.
- In a mixing bowl, combine chopped strawberries, rhubarb, sugar, and cornstarch; mix until well coated.
- In another bowl, whisk together eggs, vanilla extract, and milk. Gradually pour over the fruit mixture while stirring gently.
- Pour the fruit-custard mixture into the pre-baked crust. Bake for 40-45 minutes until set but slightly jiggly in the center.
- Let cool on a wire rack for at least an hour before serving. Enjoy with whipped cream or vanilla ice cream.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg