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Strawberry Rhubarb Custard Pie
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
140 minutes
Indulge in a decadent strawberry rhubarb custard pie with a perfect balance of sweet, tart, and rich flavors in a flaky buttery crust.
Ingredients:
  • 1 (9 inch) unbaked pie crust (see footnote for recipe link)
  • 3 cups rhubarb, sliced 1/4-inch thick
  • 1 cup fresh strawberries, quartered
  • 3 large eggs
  • 1.5 cups white sugar
  • 3 tablespoons milk
  • 3 tablespoons all-purpose flour
  • 0.25 teaspoon freshly grated nutmeg
  • 1 tablespoon butter, diced
  • 2 tablespoons strawberry jam
  • 0.25 teaspoon water
Instructions:
  • Preheat the oven to 350°F (175°C). Gently place the pie crust in a 9-inch pie plate on a baking sheet lined with parchment paper or a silicone baking mat.
  • Mix together the rhubarb and strawberries in a bowl, then spread the mixture evenly into the pie crust.
  • Combine eggs, sugar, milk, flour, and nutmeg in a bowl. Gently pour mixture over rhubarb until it reaches the crust's edge. Sprinkle diced butter evenly on top. Tap baking sheet to remove air bubbles.
  • Place the pie in the preheated oven and bake for about 1 hour, rotating halfway through, until the rhubarb is tender and the custard is fully set.
  • In a small bowl, combine strawberry jam and water, then microwave for 15 seconds until warm. Spread the jam mixture over the top of the pie and allow it to cool. Refrigerate until serving.

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