Strawberry Rhubarb Custard Pie
Indulge in the perfect harmony of sweet and tangy with this Strawberry Rhubarb Custard Pie! Featuring a flaky, golden crust filled with juicy fresh strawberries, tart rhubarb, and a luscious vanilla-infused custard, this pie is a springtime dessert dream come true. The recipe pairs the vibrant flavors of the season with a creamy filling that bakes to perfection, creating a dessert that’s as beautiful as it is delicious. With just 20 minutes of prep and ingredients like heavy cream and fresh fruit, this pie strikes the perfect balance between simplicity and sophistication. Serve it chilled with a dollop of whipped cream or a scoop of vanilla ice cream for an irresistibly decadent treat. Whether you're looking for a stunning centerpiece for Easter or a delightful dessert for brunch, this Strawberry Rhubarb Custard Pie is guaranteed to impress!
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Recipe Information
Ingredients
- 1 piece Pie crust (9-inch, unbaked)
- 2 cups Rhubarb, fresh or frozen (chopped)
- 2 cups Strawberries, fresh (hulled and sliced)
- 1 cup Granulated sugar
- 2 tablespoons All-purpose flour
- 0.25 teaspoons Salt
- 3 pieces Large eggs
- 1 cup Heavy cream
- 1 teaspoons Vanilla extract
Instructions
Preheat your oven to 375°F (190°C).
Place the unbaked pie crust into a 9-inch pie pan, pressing it firmly against the bottom and edges. Trim any excess dough hanging over the edge and set aside.
In a large mixing bowl, combine the chopped rhubarb and sliced strawberries. Toss with 1/4 cup of granulated sugar and set aside for 10 minutes to allow the juices to release.
In a separate bowl, whisk together the remaining 3/4 cup of sugar, flour, and salt.
Add the eggs, heavy cream, and vanilla extract to the dry mixture, and whisk until smooth to form the custard filling.
Drain any excess liquid from the rhubarb-strawberry mixture, then spread the fruit evenly over the prepared pie crust.
Pour the custard filling over the fruit, ensuring it spreads evenly.
Place the pie on a baking sheet to catch any potential drips, and bake in the preheated oven for 60 minutes or until the custard is set and the crust is golden brown.
Remove the pie from the oven and allow it to cool completely on a wire rack before slicing and serving.
Optional: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Nutrition Facts
Calories |
3193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.4 g | 208% | |
| Saturated Fat | 68.9 g | 344% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 798 mg | 266% | |
| Sodium | 1797 mg | 78% | |
| Total Carbohydrate | 390.3 g | 142% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 220.7 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 414 mg | 32% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1674 mg | 36% | |
*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.
