Description
Strawberry Rhubarb Custard Pie combines the tartness of rhubarb with the sweetness of strawberries, all nestled in a creamy custard filling inside a buttery, flaky pie crust. A perfect balance of flavors, this pie is ideal for spring and summer gatherings, offering a comforting, delicious treat that everyone will love.
Ingredients
For the Pie:
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 tsp vanilla extract
1 tbsp all-purpose flour
½ tsp ground nutmeg
Instructions
-
Preheat the Oven:
Preheat your oven to 375°F (190°C). Place the unbaked pie crust into a 9-inch pie dish. -
Prepare the Fruit:
In a mixing bowl, combine the rhubarb and strawberries. Sprinkle with ½ cup of the sugar and set aside for about 10 minutes to let the fruit release some juice. -
Make the Custard Filling:
In a separate bowl, whisk together the eggs, heavy cream, vanilla extract, flour, nutmeg, and the remaining ½ cup of sugar until smooth. -
Assemble the Pie:
Pour the fruit mixture into the prepared pie crust. Slowly pour the custard filling over the fruit. -
Bake the Pie:
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. -
Cool and Serve:
Let the pie cool completely before serving. Refrigerate leftovers and enjoy within 2-3 days.
Notes
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:
Storage: Store leftover pie in the refrigerator for up to 3 days. This pie can be served cold or at room temperature.
Reheating: Reheat the pie in a 350°F (175°C) oven for about 10 minutes to warm it up.
