Strawberry Rhubarb Custard Pie

Name: Strawberry Rhubarb Custard Pie
Prep time: 20 min
Cook time: 60 min
Total time: 140 min
Ingredients: 1 (9 inch) unbaked pie crust (see footnote for recipe link); 3 cups rhubarb, sliced 1/4-inch thick; 1 cup fresh strawberries, quartered; 3 large eggs; 1.5 cups white sugar; 3 tablespoons milk; 3 tablespoons all-purpose flour; 0.25 teaspoon freshly grated nutmeg; 1 tablespoon butter, diced; 2 tablespoons strawberry jam; 0.25 teaspoon water

4.5

(213)

173 Reviews

75 Photos

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.

Recipe by Chef John

Updated on August 16, 2022

75

Prep Time:

20 mins

Cook Time:

1 hrs

Additional Time:

1 hrs

Total Time:

2 hrs 20 mins

Servings:

8

Yield:

1 9-inch pie

Jump to Nutrition Facts

Ingredients

1 (9 inch) unbaked pie crust (see footnote for recipe link)
3 cups rhubarb, sliced 1/4-inch thick
1 cup fresh strawberries, quartered
3 large eggs
1 ½ cups white sugar
3 tablespoons milk
3 tablespoons all-purpose flour
¼ teaspoon freshly grated nutmeg
1 tablespoon butter, diced
2 tablespoons strawberry jam
¼ teaspoon water

Directions

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.
Combine rhubarb and strawberries in a bowl; transfer to the pie crust, distributing evenly.
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.
Transfer pie to the preheated oven and bake, turning halfway through, until rhubarb is tender and custard is set, about 1 hour.
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.

Oksana Seaman

Editor's Note:

This recipe calls for Chef John's pie crust.

Nutrition Facts (per serving)

342	Calories
11g	Fat
57g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 342
% Daily Value *
Total Fat 11g	14%
Saturated Fat 4g	18%
Cholesterol 74mg	25%
Sodium 159mg	7%
Total Carbohydrate 57g	21%
Dietary Fiber 2g	8%
Total Sugars 42g
Protein 5g
Vitamin C 15mg	77%
Calcium 64mg	5%
Iron 1mg	7%
Potassium 217mg	5%

* 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.