Strawberry Rhubarb Custard Pie
Smooth, creamy and fruity summer pie.
Yield
8 servingsPrep
5 minCook
60 minReady
65 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | single |
pie shell (9 inch)
unbaked 9-inch, or fresh |
|
| 3 | large |
eggs
|
|
| 3 | tablespoons |
milk
|
|
| 1 ¼ | cups |
sugar
|
|
| ¼ | cup |
all-purpose flour
|
|
| 3 | cups |
rhubarb
diced |
*
|
| 1 | cup |
strawberries
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | single |
pie shell (9 inch)
unbaked 9-inch, or fresh |
|
| 3 | large |
eggs
|
|
| 45 | ml |
milk
|
|
| 296 | ml |
sugar
|
|
| 59 | ml |
all-purpose flour
|
|
| 7.1E+2 | ml |
rhubarb
diced |
*
|
| 237 | ml |
strawberries
sliced |
|
Directions
Preheat oven to 375℉ (190℃).
Beat the eggs, add the milk, stir in sugar and flour; add the rhubarb and berries.
Pour into the pie shell and bake for 50 to 60 minutes until custard is firm.
