This Easy Strawberry Rhubarb Custard Pie is a delightful mix of sweet strawberries and tangy rhubarb, all nestled in a creamy custard. It’s like a slice of summer on your plate!
Who can resist this colorful treat? I love how the tartness of the rhubarb balances the sweetness. Serve it warm with a scoop of ice cream, and you’ll be the star of the dessert table!
Key Ingredients & Substitutions
Rhubarb: Fresh rhubarb is a must for that tart flavor. If you don’t have fresh, you can use frozen rhubarb. Just make sure to thaw and drain any excess water before using.
Strawberries: Fresh strawberries really elevate the dish. If strawberries are out of season, you can substitute with raspberries or blackberries for a different twist.
Half-and-Half: I like to use half-and-half for creaminess, but you can easily swap this with whole milk if you need a lighter version. Almond milk can work for a dairy-free option.
Eggs: The three large eggs help set the custard. If you need a vegan substitute, try a mixture of 1 tablespoon of ground flaxseed and 3 tablespoons of water per egg.
How Do You Ensure Your Custard Sets Perfectly?
Getting that custard just right can be tricky. The goal is to bake it until it’s set but still a tad jiggly in the center. Here’s how you can achieve this:
- Keep an eye on your baking time – it typically takes around 40-50 minutes.
- You could use a toothpick to test doneness; it should come out mostly clean when inserted into the custard.
- Letting the pie cool completely helps the custard firm up further, so resist the urge to slice it while it’s still warm!
Easy Strawberry Rhubarb Custard Pie
Ingredients You’ll Need:
- 1 unbaked 9-inch pie crust
- 1 cup chopped rhubarb
- 2 cups fresh strawberries, hulled and halved
- 1 cup granulated sugar (divided: 3/4 cup and 1/4 cup)
- 3 large eggs
- 1 cup half-and-half cream or whole milk
- 1 tsp vanilla extract
- 2 tbsp all-purpose flour
- 1/4 tsp salt
How Much Time Will You Need?
This delicious pie will require about 15 minutes for preparation and another 40-50 minutes of baking time. After that, you’ll want to allow it to cool fully, which may take an additional hour. So overall, you can expect about 1.5 to 2 hours from start to finish, but the wait is completely worth it!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C). While the oven heats up, place your unbaked pie crust into a 9-inch pie pan. Feel free to crimp the edges to make it look nice!
2. Mix the Fruits:
Grab a mixing bowl and combine the chopped rhubarb and halved strawberries with 3/4 cup of granulated sugar. Toss everything together until well-coated. Then, spread the fruity mixture evenly on the bottom of your pie crust, creating a beautiful base for your custard.
3. Prepare the Custard Mixture:
In a different bowl, whisk together the 3 large eggs, half-and-half (or milk), remaining 1/4 cup sugar, vanilla extract, flour, and salt. Whisk until everything is smooth and blended together. This mixture will be what holds your pie together!
4. Combine and Pour:
Now, pour the custard mixture carefully over the fruit layer in the pie crust. Make sure it covers all the fruit and seeps in nicely. This will ensure every bite is a perfect flavor combination!
5. Bake the Pie:
Place the pie in your preheated oven and bake for about 40-50 minutes. Keep an eye on it! You want the custard to be set and the crust to turn golden brown. The very center should be slightly jiggly but not liquid.
6. Cool Down and Serve:
Once it’s done, take the pie out of the oven and let it cool completely on a wire rack. This step is important as it helps the custard finish setting. Once cool, slice it up and serve! You can enjoy it at room temperature or chilled, and don’t forget some whipped cream or vanilla ice cream on the side for some extra goodness!
Enjoy your luscious Strawberry Rhubarb Custard Pie—a perfect dessert to impress your family and friends!
Frequently Asked Questions (FAQ)
Can I Use Frozen Rhubarb and Strawberries?
Yes, you can use frozen rhubarb and strawberries! Just make sure to thaw them and drain any excess liquid before mixing them with the sugar. This helps to prevent the pie from becoming too watery.
What Can I Substitute for Half-and-Half?
If you don’t have half-and-half, you can use whole milk for a lighter option. Alternatively, you can use heavy cream if you prefer a richer custard. For a dairy-free version, almond milk works great as a substitute!
How Should I Store Leftovers?
Store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. Enjoy cold or reheat slices in the microwave for a few seconds before serving!
Can I Make This Pie Ahead of Time?
Absolutely! You can prepare the pie a day in advance. Just bake it, let it cool completely, and then cover it tightly and store it in the fridge. It’s even more delicious the next day!
