Strawberry Rhubarb Custard Pie - The Best Strawberry Rhubarb Pie Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Trim both ends of the rhubarb and slice into quarter-inch pieces.

Measure out 3 cups of sliced rhubarb.

Quarter the strawberries and remove the green tops, measuring about 1 cup.

Transfer the rhubarb and strawberries into the pie shell, spreading them evenly.

In a bowl, whisk together 3 large eggs, freshly grated nutmeg, flour, milk, and sugar until well combined.

Slowly drizzle the custard mixture into the pie shell over the fruit, filling it just to the top without overflowing.

Dot the top of the pie with small pieces of butter.

Tap the pie gently to settle the filling.

Bake the pie in a preheated oven at 350°F for approximately 1 hour, rotating it halfway through after 30-35 minutes.

Check for doneness; the center should have a slight jiggle but not be liquefied.

Optional: Warm some strawberry preserves with a few drops of water and brush it over the exposed fruit for a glaze.

Allow the pie to cool to room temperature, then refrigerate for a few hours before serving.

Serve the pie cold, optionally topped with whipped cream.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens