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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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  • carol

I made 6 of these for our church board monthly dinner....the custard never set...I refrigerated for several hours (I read somewhere refrigeration can break down the custard?) So I ended up scooping it out and piling it on the plates, adding whipping cream and the men loved it and had seconds!

  • Jody

Pie is in the oven right now. Love Chef John's videos, especially the commentary. "Ask yourself, would Chef John tap that?" ROFL!!

  • Lynn Flatley

Same problem as many here. I made according to instructions and after pouring in custard slowly, baking for over an hour (because it was still uncooked and still probably is after 1 hr. 15 minutes) and then chilling for 6 hours, the filling is a runny mess. Not sure what is going wrong with the recipe or where but I do not recommend you waste your time on this.