This Easy Strawberry Rhubarb Custard Pie is a sweet and tangy treat! With juicy strawberries and tart rhubarb baked in a creamy custard, it’s a slice of summer bliss on your plate.
It’s the perfect mix of flavors! Whenever I make this pie, I can’t resist having a second slice—it’s just that good. Pair it with a scoop of ice cream, and you’re in for a delightful day! 🍓🥧
Key Ingredients & Substitutions
Rhubarb: This is where the tang comes in! Fresh rhubarb is best, but if you can’t find it, you could use frozen rhubarb. Just thaw and drain to prevent excess moisture. Another option is to mix in some tart apples for a different twist!
Strawberries: Fresh strawberries add sweetness. If you’re out of strawberries, raspberries or blueberries can be a good substitute, though the flavor will change slightly. Just make sure to adjust the sugar if using sweeter fruits.
Half-and-Half: This creamy base gives the custard its richness. If you’re looking for a lighter version, you can substitute with milk, or a non-dairy milk like almond or coconut milk, but it might alter the texture a bit.
Granulated Sugar: Using regular sugar is great, but for a deeper flavor, you could try brown sugar. Just keep in mind that it will add a slight molasses taste.
How Do I Ensure My Custard Sets Perfectly?
Getting the custard just right is key for a delicious pie. Here’s how to ensure it sets properly:
- Mix ingredients carefully: Whisk until smooth, but don’t overdo it. Overmixing can incorporate air, causing the custard to puff up while baking.
- Baking time: Make sure to keep an eye on your pie. It should be set with a slightly golden top. If the edges start to brown too quickly, cover them with foil.
- Cooling: Allow the pie to cool completely before slicing. This helps the custard finish setting up. Patience is key for a clean slice!
Easy Strawberry Rhubarb Custard Pie
Ingredients You’ll Need:
For The Pie:
- 1 unbaked 9-inch pie crust
- 1 cup rhubarb, chopped into 1/2-inch pieces
- 1 cup strawberries, hulled and quartered
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup half-and-half cream
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
This delightful pie takes about 15 minutes to prep and around 45 to 50 minutes to bake. Plus, you’ll want to let it cool for at least an hour before slicing. In total, set aside about 2 hours to make this delicious dessert!
Step-by-Step Instructions:
1. Prepare the Oven and Pie Crust:
First, preheat your oven to 375°F (190°C). Get your unbaked pie crust and place it in a 9-inch pie pan. This is where all the delicious filling will go, so make sure it’s nice and ready!
2. Add the Fruit:
In a mixing bowl, combine the chopped rhubarb and quartered strawberries. Gently mix them together and then spread the fruit evenly over the bottom of your prepared pie crust. This mixture will provide a delightful burst of flavor in each bite!
3. Mix the Custard:
In another bowl, whisk together the granulated sugar, eggs, half-and-half, flour, vanilla extract, and a pinch of salt. Make sure everything is blended well and smooth. This custard will surround your fruit, creating that perfect creamy texture!
4. Combine and Pour:
Carefully pour the custard mixture over the fruit in the pie crust. Make sure it covers all the fruit evenly. You want the custard to seep into the rhubarb and strawberries so every slice has a taste of both.
5. Bake the Pie:
Place the pie in the preheated oven and bake for about 45 to 50 minutes. Keep an eye on it! You’ll know it’s ready when the custard is set and the top has a lovely golden color. The center shouldn’t jiggle too much when you gently shake the pan.
6. Cool and Serve:
Once baked, take the pie out of the oven and let it cool completely on a wire rack. This allows the custard to finish setting. Patience can be hard, but it’s worth it for the perfect slice!
7. Enjoy:
After the pie has cooled, slice it up and serve! It’s delicious on its own, or you can add a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.
This pie is a wonderful combination of tart and sweet, with a smooth custard to tie it all together. Happy baking!
FAQ for Easy Strawberry Rhubarb Custard Pie
Can I Use Frozen Rhubarb for This Recipe?
Yes, you can! Just make sure to thaw the frozen rhubarb completely and drain any excess moisture before using it. This helps prevent the custard from becoming too watery.
How Do I Store Leftover Pie?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place slices in the microwave for a few seconds or enjoy them cold for a refreshing treat!
What Can I Use Instead of Half-and-Half?
If you don’t have half-and-half, you can substitute with whole milk or a non-dairy alternative like almond or coconut milk. Keep in mind that using a lighter milk may result in a slightly less creamy custard.
Can I Make This Pie in Advance?
Absolutely! You can prepare the pie a day ahead of time. Just bake it, let it cool completely, and refrigerate it until you’re ready to serve. Allow it to come to room temperature before slicing, or serve it chilled if you prefer!
