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Strawberry Rhubarb Custard Pie

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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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Comments

Lynn Flatley

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.

Eleven And Baking

Eleven And Baking

Your babbling is hilarious I love the custard addition as rhubarb pie is usually quite bland.

Deb McF

Deb McF

Rhubarb custard pies are pretty tricky( haven't tried strawberry with rhubarb yet.) Sometimes they turn out runny and sometimes just perfect, not sure what the factor is. Although I suspect it is because of overbeating on the custard mixture. Make sure ingredients don't sit around and get too warm and just mix it together until the sugar looks mixed evenly in with the rest of the ingredients.

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