Best Rhubarb Custard Pie Recipe - Grammy's Secret!

Ingredients

• 1 double crust ready-to-use pie crust
• 3 cups diced rhubarb
• 1.5 cups white sugar
• 0.33 cup light cream
• 2 eggs eggs
• 1 tablespoon all-purpose flour
• 0.5 teaspoon vanilla extract

Instructions

1. Preheat your oven to 425°F (220°C) for baking.
2. Line a 9-inch pie plate with one pie crust, then evenly distribute the rhubarb. In a separate bowl, mix sugar, cream, eggs, flour, and vanilla extract until smooth. Pour this mixture over the rhubarb in the pie crust.
3. Use a sharp knife or pastry wheel to cut the remaining crust into ½-inch strips. Dampen the edge of the pie crust with a bit of water. Arrange the longest strips in an 'X' shape at the center, then weave alternating horizontal and vertical strips over and under to create a lattice pattern. Use shorter strips for the edges. Fold the ends of the lattice strips under the bottom crust's edge and crimp decoratively. Flute the crust for a beautiful finish.
4. Bake in the preheated oven for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for approximately 45 more minutes, or until the pie is golden brown. Let the pie cool completely before slicing and serving.

Nutrition

• Calories: 404 kcal
• Fat Content: 16 g
• Fiber Content: 3 g
• Sugar Content: 38 g
• Sodium Content: 253 mg
• Protein Content: 5 g
• Cholesterol Content: 47 mg
• Carbohydrate Content: 61 g
• Saturated Fat Content: 4 g
• Unsaturated Fat Content: 0 g