Strawberry Rhubarb Custard Pie
Strawberry Rhubarb Custard Pie is a nostalgic dessert that beautifully blends the sweetness of ripe strawberries with the tartness of fresh rhubarb, all enveloped in a rich custard and flaky pie crust. This vibrant pie not only captures the essence of summer but also serves as a delightful centerpiece for any gathering. Whether enjoyed at a special occasion or simply as a personal treat, each slice promises to evoke cherished memories and tantalize your taste buds.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups fresh strawberries, sliced
- 2 cups fresh rhubarb, chopped
- 1 cup granulated sugar
- 1 unbaked pie crust (store-bought or homemade)
- 3 large eggs
- 1 cup whole milk (or heavy cream)
- 1 tsp pure vanilla extract
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare your pie crust by placing it in a pie pan and crimping the edges.
- In a large bowl, mix sliced strawberries and chopped rhubarb with half the sugar. Let sit for about 10 minutes.
- In another bowl, whisk together eggs, remaining sugar, milk (or cream), and vanilla until smooth.
- Pour the fruit mixture into the prepared crust, then pour the custard mixture over the top.
- Bake for 45-50 minutes or until the custard is set with a slight jiggle in the center. Let cool before serving.
Nutrition
- Serving Size: 1 slice (approximately 85g)
- Calories: 265
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg