Description
This Rhubarb Custard Pie combines the tartness of fresh rhubarb with a smooth, creamy custard filling baked in a flaky pie crust. It’s perfect for dessert lovers who enjoy a balance of sweet and tangy flavors in a classic homemade pie.
Ingredients
Scale
Pie
- 1 unbaked pie shell
- 3 cups chopped rhubarb
Custard Filling
- 1 1/4 cups granulated sugar
- 3 eggs, beaten
- 1 cup heavy whipping cream
- 3 tablespoons flour
- 1/2 teaspoon salt
Instructions
- Preheat the Oven: Preheat your oven to 400°F (204°C) to ensure the pie bakes evenly and the crust gets a good start on crisping.
- Prepare the Pie Shell and Rhubarb: Place the chopped rhubarb evenly across the bottom of the unbaked pie shell, spreading it out to cover the entire base evenly.
- Mix Custard Filling: In a separate bowl, whisk together the granulated sugar, beaten eggs, heavy whipping cream, flour, and salt until the mixture is smooth, fully combined, and free of lumps.
- Assemble Pie: Carefully pour the custard mixture over the rhubarb in the pie shell, making sure the rhubarb is mostly covered by the custard liquid for even baking.
- First Baking Stage: Bake the pie at 400°F (204°C) for 10 minutes to set the crust and start cooking the filling, creating a sturdy base.
- Second Baking Stage: Reduce the oven temperature to 350°F (177°C) and continue baking for an additional 40 minutes, or until the custard is mostly set. The center may still jiggle slightly but will firm up as the pie cools.
- Cool and Serve: Let the pie cool completely at room temperature. Once cooled, refrigerate the pie to fully set the custard before slicing and serving for best texture and flavor.
Notes
- Make sure to chop the rhubarb into uniform pieces to ensure even cooking.
- If you prefer a sweeter pie, you can increase the sugar slightly, but the rhubarb’s tartness balances well with the stated amount.
- Allow the pie to cool completely and chill before slicing to help the custard set properly and prevent runny slices.
- If using frozen rhubarb, thaw and drain excess liquid to avoid a soggy crust.
- For a decorative touch, you can brush the crust edges with an egg wash before baking to give a golden finish.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
