Description

Indulge in this delightful Strawberry Rhubarb Custard Pie, a perfect blend of sweet strawberries and tangy rhubarb swirled into a silky custard. Ideal for spring gatherings, this pie offers a burst of flavor and a creamy texture that will wow your guests. Perfect for brunch, dessert, or any celebration.

Ingredients

Scale

2 cups fresh strawberries, hulled and sliced
1 cup rhubarb, chopped
3/4 cup granulated sugar
1/4 cup brown sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
2 large eggs
1 cup heavy cream
1 cup whole milk
1/4 cup cornstarch
1/4 teaspoon salt
1 pre-made 9-inch pie crust

Instructions

Preheat oven to 350°F (175°C).
In a saucepan, combine strawberries, rhubarb, granulated sugar, brown sugar, lemon juice, and vanilla extract. Cook over medium heat, stirring occasionally, until fruit softens, about 5 minutes.
In a small bowl, whisk together eggs, heavy cream, milk, cornstarch, and salt until smooth.
Pour the egg mixture into the fruit mixture, stirring continuously. Cook until the mixture thickens and coats the back of a spoon, about 3-4 minutes.
Remove from heat and let cool slightly.
Pour the custard filling into the prepared pie crust.
Bake for 35-40 minutes, or until the edges are set and the center is just firm.
Allow the pie to cool completely before serving, optionally garnished with fresh mint.

Notes

Tip: For a gluten-free crust, use a gluten-free pie crust. Substitute honey for part of the sugar for added depth. Store leftovers in the refrigerator for up to 3 days. Serve chilled or at room temperature.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: B
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (about 150g)
Calories: 320
Sugar: 22g
Sodium: 150mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 4g
Cholesterol: 85mg

Keywords: strawberry, rhubarb, custard, pie, dessert