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Strawberry Rhubarb Custard Pie

Strawberry rhubarb custard pie with a flaky crust and creamy, set custard packed with red berries and pink rhubarb. Baked in two temperature stages for a tender filling that slices clean and stays chilled-topped.
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Prep Time 25 minutes
Cook Time 55 minutes
Cooling 3 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Pie crust
  • 1 unbaked 9-inch pie crust
Fruit filling
  • 2 cup fresh rhubarb, diced
  • 1 cup fresh strawberries, sliced
Custard
  • 1.25 cup sugar
  • 3 eggs
  • 0.25 cup all-purpose flour
  • 0.25 cup heavy cream
  • 1 tsp vanilla extract
  • 1 salt pinch

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 400°F and place pie crust in a 9-inch pie plate.
  2. Arrange the rhubarb and strawberries in the bottom of the crust.
Make the custard
  1. Whisk together sugar, eggs, flour, heavy cream, vanilla extract, and salt until smooth.
  2. Pour the custard mixture over the fruit.
Bake
  1. Bake at 400°F for 15 minutes until the edges look slightly set.
  2. Reduce heat to 350°F and bake 35 to 40 minutes more until the custard is set in the center with a gentle wobble.
Cool and serve
  1. Cool completely for at least 3 hours until the filling is fully chilled and sliceable.
  2. Serve chilled with whipped cream.

Notes

For clean slices, cool until the custard no longer jiggles (at least 3 hours), then refrigerate uncovered briefly to dry the top. Store covered in the refrigerator up to 4 days; freeze the baked pie for up to 1 month, thaw overnight in the fridge. For a lighter option, use half-and-half in place of heavy cream for a slightly less rich custard.