Rhubarb Raspberry Custard Pie
Indulge in the delightful balance of tart and sweet with this Rhubarb Raspberry Custard Pie, a show-stopping dessert that's perfect for spring and summer gatherings. Featuring a flaky, golden pie crust filled with vibrant diced rhubarb and juicy raspberries, this pie is topped with a velvety custard made from eggs, heavy cream, and vanilla for a smooth, creamy finish. The custard gently envelops the fruit as it bakes, creating a luscious texture that pairs beautifully with the tangy fruit. Simple to prepare yet stunning to serve, this pie is baked to golden perfection, then chilled for a refreshing treat that’s ideal for picnics, holidays, or after-dinner indulgence. Whether served chilled or at room temperature, every slice offers a harmonious blend of flavors and textures that’s sure to impress. Keywords: Rhubarb Raspberry Custard Pie, fruity custard pie, rhubarb raspberry dessert, spring pie recipe, summer dessert idea.
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Recipe Information
Ingredients
- 1 9-inch Unbaked pie crust
- 2 cups Fresh rhubarb, diced
- 1 cup Fresh raspberries
- 1 cup Granulated sugar
- 3 tablespoons All-purpose flour
- 3 large Eggs
- 1 cup Heavy cream
- 1 teaspoon Vanilla extract
- 0.25 teaspoons Salt
Instructions
Preheat the oven to 375°F (190°C).
Place the unbaked pie crust into a 9-inch pie dish, pressing it gently into the bottom and sides. Trim or crimp the edges as desired. Set aside.
In a medium bowl, combine the diced rhubarb and raspberries. Spread the fruit mixture evenly over the bottom of the prepared pie crust.
In another medium bowl, whisk together the granulated sugar and flour until well combined.
Add the eggs, heavy cream, vanilla extract, and salt to the sugar mixture. Whisk until smooth and fully incorporated.
Pour the custard mixture evenly over the rhubarb and raspberries in the pie crust.
Place the pie on a baking sheet to catch any drips, and bake in the preheated oven for 50-60 minutes, or until the custard is set and the top is lightly golden.
Remove the pie from the oven and let it cool completely at room temperature. The custard will firm up as it cools.
Once cooled, refrigerate the pie for at least 2 hours before serving to allow it to set properly.
Slice and serve chilled or at room temperature. Enjoy!
Nutrition Facts
Calories |
3187 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.9 g | 223% | |
| Saturated Fat | 72.5 g | 362% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 798 mg | 266% | |
| Sodium | 1797 mg | 78% | |
| Total Carbohydrate | 366.0 g | 133% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 211.6 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 374 mg | 29% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1332 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
