Strawberry Rhubarb Custard Pie

Why You’ll Love This Recipe

This Strawberry Rhubarb Custard Pie is the ultimate dessert for fruit lovers. The tart rhubarb and sweet strawberries marry perfectly with the smooth custard, all nestled inside a buttery, flaky pie crust. The custard filling adds a creamy richness that takes this pie to the next level. Whether for a holiday or a casual dessert, it’s a refreshing yet comforting choice.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 (9-inch) pie crust, unbaked

• 1 ½ cups fresh rhubarb, chopped

• 1 ½ cups fresh strawberries, hulled and halved

• 1 cup granulated sugar

• 3 large eggs

• 1 ¼ cups heavy cream

• 1 teaspoon vanilla extract

• 1 tablespoon all-purpose flour

• ½ teaspoon ground nutmeg

Directions

1. Prepare the Oven and Pie Crust: Preheat your oven to 375°F (190°C). Place the unbaked pie crust into a 9-inch pie dish.

2. Prepare the Fruit: In a mixing bowl, combine the rhubarb and strawberries. Sprinkle with ½ cup of the sugar and set aside to let the fruit release some juice for about 10 minutes.

3. Make the Custard Filling: In a separate bowl, whisk the eggs, heavy cream, vanilla extract, flour, nutmeg, and the remaining ½ cup of sugar until smooth.

4. Assemble the Pie: Pour the fruit mixture into the prepared pie crust. Slowly pour the custard filling over the fruit.

5. Bake: Bake in the preheated oven for 50-60 minutes or until the filling is set and the top is lightly golden. If the crust edges brown too quickly, cover them with foil.

6. Cool and Serve: Let the pie cool completely before serving. Refrigerate leftovers and enjoy within 2-3 days.

Servings and Timing

• Servings: 8 slices

• Prep time: 15 minutes

• Cook time: 50-60 minutes

• Total time: 1 hour 15 minutes

Variations

• Gluten-Free Option: Use a gluten-free pie crust for a gluten-free version of this pie.

• Dairy-Free: Substitute the heavy cream with coconut cream and use a dairy-free pie crust for a dairy-free dessert.

• Extra Flavor: Add a teaspoon of lemon zest to the custard for a citrusy brightness.

Storage/Reheating

Store leftover pie in the refrigerator for up to 3 days. This pie can be served cold or at room temperature. To reheat, place it in a 350°F (175°C) oven for about 10 minutes.

FAQs

1. Can I use frozen rhubarb and strawberries?

Yes, you can use frozen fruit, but be sure to thaw and drain the fruit to prevent excess moisture in the pie.

2. Can I make the pie crust from scratch?

Absolutely! A homemade pie crust will add an extra layer of flavor and texture to the pie.

3. How do I know when the custard is set?

The custard is set when it no longer jiggles in the center and is firm to the touch.

4. Can I use a store-bought crust?

Yes, you can use a store-bought pie crust to save time, though homemade crust will have a richer flavor.

5. Can I substitute a different fruit for the strawberries?

You can use other berries, like raspberries or blueberries, or even mixed fruits, though it will alter the flavor slightly.

6. How do I prevent the custard from curdling?

Make sure to whisk the custard ingredients well and bake at the correct temperature. Avoid overbaking.

7. Can I make this pie ahead of time?

Yes, you can make the pie a day or two ahead and store it in the fridge until ready to serve.

8. Can I freeze this pie?

It’s best to freeze the pie before baking. Wrap it tightly in plastic wrap and foil, then bake it directly from frozen.

9. How do I prevent the crust from getting soggy?

Be sure to use fresh fruit, and avoid overfilling the pie to prevent excess juice from making the crust soggy.

10. Can I use a different type of nutmeg?

You can substitute ground cinnamon or allspice if you prefer, though nutmeg offers the best flavor for this recipe.

Conclusion

Strawberry Rhubarb Custard Pie is a timeless dessert that perfectly balances sweet and tart flavors. With its creamy custard filling and fruit combination, this pie is sure to be a crowd-pleaser at any gathering. Whether served for a holiday or as a comforting everyday treat, it’s an irresistible dessert worth making!