Strawberry Rhubarb Custard Pie Recipe - Allrecipes.com
Strawberry Rhubarb Custard Pie Recipe
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Strawberry Rhubarb Custard Pie
See how to make a super-simple strawberry-rhubarb pie. See more
  • READY IN ABOUT hrs

Strawberry Rhubarb Custard Pie

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 9-inch pie Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr
  • READY IN

    2 hrs 20 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 01, 2012

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
Jul 03, 2012

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 hope after I cool it, it changes, solid.

 
Jul 03, 2012

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

 
Jul 01, 2012

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!!

 
Jun 27, 2013

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 agree that it makes this recipe go quickly and it tasted great. The custard filling is very generous in the 9" pie shell so don't over fill or you will have a mess in your oven.

 
Jul 15, 2012

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.

 
Nov 28, 2012

This recipe saved my booty. It's a perfect blend of sweet, sour, and creamy. My daughter brought home a gallon of rhubarb from her friend's house and I hadn't a clue what to do with it. I'm glad I chose this recipe! It was amazing! FYI some pecans in the crust recipe will not go amiss.

 
Jul 11, 2013

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 myself a baker by any means but after having a huge craving for strawberry rhubarb & watching Chef John's video, I knew I could handle this. I didn't have enough sugar so I only used 1 1/4 cups (it was still sweet enough). I did bake it an extra 10 minutes because I just wasn't sure that it was set, not sure I needed too. My mother, who is an experienced baker was impressed by the glazed fruit on the top (excellant tip to brush it w/warmed jam - presentation was great). It set beautifully after being in fridge. Will definately make again, and again, and again.

 

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Nutrition

  • Calories
  • 342 kcal
  • 17%
  • Carbohydrates
  • 57.4 g
  • 19%
  • Cholesterol
  • 84 mg
  • 28%
  • Fat
  • 11.1 g
  • 17%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 159 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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