Pat yourself on the back for another great day. And what better way to celebrate but by having a slice of this delicious fresh strawberry rhubarb custard pie. This is not your ordinary pie, it is way better! With fresh strawberries, this screams perfection! Pretty easy to make and no doubt one of the best pie you’ll ever have. This pie a spectacular dessert, pleases everybody, and has the perfect balance of textures, tart, and sweet flavors.
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 1/2 cups white sugar
3 tablespoons milk
3 tablespoons all-purpose flour
1/4 teaspoon freshly grated nutmeg
1 tablespoon butter, diced
2 tablespoons strawberry jam
1/4 teaspoon water
HOW TO MAKE FRESH STRAWBERRY RHUBARB CUSTARD PIE
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: In a 9-inch pie plate, place the rolled-out pie crust. Set it on a baking sheet lined with either parchment paper or silicone baking mat.
Step 3: In a bowl, combine the rhubarb and strawberries.
Step 4: Place the rhubarb-strawberries mixture into the pie crust and distribute evenly.
Step 5: In a medium bowl, whisk the eggs, sugar, milk, flour, and nutmeg.
Step 6: Gradually pour the filling over the rhubarb mixture until the filling just reaches the top edge of the crust.
Step 7: Put the diced butter over the filling and gently tap and shake the baking sheet to get rid of any air bubbles.
Step 8: Place the pie inside the preheated oven and bake for an hour until halfway through and the rhubarb is tender and the custard is set.
Step 9: In a small bowl, mix the strawberry jam and water. Microwave for 15 seconds until warm.
Step 10: Then, glaze the pie with the strawberry jam mixture and let it cool. Place inside the fridge until ready to serve.
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