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Strawberry Rhubarb Custard Pie

This strawberry rhubarb custard pie is almost too delicious to be so fast and easy to make. From start to finish, it takes just 10-to-15 minutes to put together. (Don’t be afraid to use a frozen crust here.) Once you’ve sliced up the strawberries and rhubarb, the custard is super-simple to prepare, just be sure to mix the custard thoroughly. In this video, you’ll see exactly what your custard should look like when the pie’s ready to come out of the oven. You’ll also learn a great trick that will give your baked fruit a shiny, beautiful glazed look (as opposed to a wilted, dried-fruit look). Serve this pie cold, topped with a little whipped cream. Watch the video, then get the recipe for Chef John’s Strawberry Rhubarb Custard Pie.

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  • walkingfit

I made this pie today and unfortunately it was a flop. The "custard" never set up. It look just like Chef John's when it came out of the oven. But when I cut into it tonight it was liquid. I followed the recipe exactly so I'm puzzled. I checked other custard pie recipes afterward and I'm thinking the custard ingredients are off.

  • Dee-artist

I agree with walkingfit. I too followed the recipe exactly and it was runny. I,m going to make one with canned custard.

  • Audra Sinclair

Good to know about the custard, Thanks ladies.. but eggs and cream can be so different depending on brand and where you get them. Canned custard is the best bet.