Strawberry Rhubarb Custard Pie Recipe: A Delicious Dessert

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

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Place your rolled-out pie crust in a 9-inch pie plate and set it on a baking sheet lined with parchment paper or a silicone baking mat.
2. In a bowl, combine the rhubarb and strawberries. Then, transfer the mixture to the pie crust, making sure to distribute it evenly.
3. In a medium bowl, whisk together the eggs, sugar, milk, flour, and nutmeg. Slowly pour the custard filling over the rhubarb mixture until it almost reaches the top edge of the crust. Evenly scatter the diced butter over the top of the filling. Lightly tap and shake the baking sheet to release any air bubbles.
4. Bake the pie in the preheated oven, turning it halfway through, until the rhubarb is tender and the custard is set, approximately 1 hour.
5. In a small bowl, mix the strawberry jam and water. Heat the mixture in the microwave until warm, about 15 seconds. Glaze the top of the pie with the jam mixture and allow it to cool. Refrigerate until you're ready to serve.

Nutrition

• Calories: 342 kcal
• Fat Content: 11 g
• Fiber Content: 2 g
• Sugar Content: 42 g
• Sodium Content: 159 mg
• Protein Content: 5 g
• Cholesterol Content: 74 mg
• Carbohydrate Content: 57 g
• Saturated Fat Content: 4 g
• Unsaturated Fat Content: 0 g