Strawberry Rhubarb Custard Pie

Strawberry Rhubarb Custard Pie

53
Chef John 22212

"One of the most delicious and easiest pie recipes I know. I got this wonderful recipe from my mother Pauline, who I believe got it from my Aunt Angela. I love all their pies, but this might be my favorite."
Saved
Save
I Made it Rate it Share Print

Ingredients

2 h 20 m servings 342 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 342 kcal
  • 17%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 57.4g
  • 19%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 159 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Place rolled-out pie crust in a 9-inch pie plate and set on a baking sheet lined with parchment paper or a silicone baking mat.
  2. Combine rhubarb and strawberries in a bowl; transfer to the pie crust, distributing evenly.
  3. Whisk eggs, sugar, milk, flour, and nutmeg together in a medium bowl. Slowly pour filling over rhubarb mixture until it just reaches the top edge of the crust. Scatter diced butter evenly over the top of the filling. Lightly tap and shake the baking sheet to remove any air bubbles.
  4. Transfer pie to the preheated oven and bake, turning halfway through, until rhubarb is tender and custard is set, about 1 hour.
  5. Mix strawberry jam and water in a small bowl; heat in the microwave until warm, about 15 seconds. Glaze the top of the pie with the jam mixture and let cool. Refrigerate until ready to serve.

Footnotes

Reviews

53
  1. 62 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Everyone loved this twist on classic strawberry rhubarb pie! Don't omit the nutmeg, but don't go overboard...it gives it a nice custard flavor. Delicious.

Most helpful critical review

I give two stars but might change rating after I taste/eat it. It is still very runny and I baked it longer than the 1 hour...actually baked it for 1 hr and 45 minutes and still runny so I sure...

Everyone loved this twist on classic strawberry rhubarb pie! Don't omit the nutmeg, but don't go overboard...it gives it a nice custard flavor. Delicious.

turned out absolutely perfect for me... followed exact instructions...MY FAVORITE

Sooo good. On the video someone said it was to runny for them, so I used 2 cups of sugar, and 1/4 flour. My fruit wasn't nice and shinny even though I used the jam, but still SOOOO GOOD!!

I have made this recipe many times - I should've reviewed it a long time ago! Just like my gram used to make! I love it - I throw in a tablespoon granulated tapioca to thicken a little more and ...

Very good. Easy to make. I used frozen strawberries and rhubarb from our patch. Used the basic flakey pie crust recipe from this site. A nice different type of treat for summer.

I give two stars but might change rating after I taste/eat it. It is still very runny and I baked it longer than the 1 hour...actually baked it for 1 hr and 45 minutes and still runny so I sure...

This is a really easy, fun recipe. Everyone in my family loved this custard pie so much, I have made three in the past week. Using a prepared, frozen pie crust is not what I usually do but I ag...

Wonderful easy recipe w/lots of flavor. I haven't had a strawberry rhubarb pie since I was a young girl. I'm not a fan of a double crusted pie so this looked perfect. I wouldn't consider myse...

I have made this recipe a few times... With great success.. .. I was asked to make a few pies for a local community fund raiser and auction ... So now I can Boast that if you want my pies .. you...