Instructions
Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C). Place your unbaked pie crust in a 9-inch pie pan and crimp the edges as desired. Set it aside while you prepare the filling.
Step 2: Add the Fruit
Layer the chopped rhubarb and strawberries evenly in the bottom of the pie crust. The mixture should be well-distributed to ensure every bite has that signature sweet-tart flavor.
Step 3: Make the Custard
In a large mixing bowl, whisk the eggs until light and fluffy. Add sugar, flour, salt, and vanilla extract. Mix well, then slowly pour in the heavy cream, whisking until smooth.
Step 4: Pour and Bake
Carefully pour the custard mixture over the fruit in the pie crust. Gently tap the pie pan on the counter to release any air bubbles. Place the pie on a baking sheet (to catch any potential drips) and bake for 50–60 minutes or until the center is set and the top is lightly golden.
Step 5: Cool and Chill
Allow the pie to cool at room temperature for about an hour. Then transfer it to the refrigerator to chill for at least 2–3 hours before serving. This helps the custard firm up and makes slicing easier.
Serving Suggestions
Serve slices of this luscious pie with a dollop of whipped cream or a scoop of vanilla ice cream. The chilled custard combined with the warm flavors of strawberry and rhubarb makes for a refreshing yet indulgent treat.
Final Thoughts
Strawberry Rhubarb Custard Pie is a delightful twist on a beloved classic. It’s a beautiful showcase of spring produce, wrapped in creamy richness and flaky crust. Whether served at a picnic, holiday table, or simply as a weekend dessert, this pie is sure to become a favorite. So next time you see rhubarb and strawberries at the market, grab them and give this recipe a try—you won’t regret it
