Joy's Rhubarb Custard Pie
Read BELOW the recipe for me talking about how good it is. But I hate scrolling through a long explanation, so here’s the recipe!
Start with halving this Perfect Pie Crust recipe or you could do a pre-made crust - that’s fine too! That pie crust recipe is my absolute go -to for EVERYTHING, though. I use it for chicken pot pie, pasties, all pies, etc… it’s so versatile and tasty and easy.
After allowing the crust to rest in the fridge, roll it out and place in your pie dish.
If store-bought, allow to thaw.
Ingredients
4 C rhubarb, cut into pieces
3 eggs
1/4 C flour
1 C sugar
1/4 C heavy cream
dash of salt
Directions
Preheat oven to 340 degrees on convection - or 360 non-convection.
Blind bake your crust until slightly crispy but not browned. About 15 minutes - give or take.
Cut about 5 stalks of rhubarb (4 cups worth) into small chunks.
In a separate bowl, add eggs and flour.
Using a whisk, beat well to incorporate flour until mostly smooth.
Add sugar, salt, and cream and beat until smooth.
Add rhubarb to the crust and pour the custard over top. Bake for 55 minutes or until nearly set - it can have a minor wiggle to the center - it will set.
Allow it to cool for at least 15 minutes.
I am not a pie person. Don’t like making them. Don’t like eating them.
BUT THIS PIE.
It is the thing of my (and Tom’s) dreams. It has such a perfect texture, and the balance between the tanginess of the rhubarb and sweet, creamy, custard is HEAVEN. Most people are a big fan of strawberry + rhubarb and I’m not opposed but I prefer that mixture in “bar” form. THIS PIE IS SO GOOD SO DON’T TRY ANY OTHER ONES OKAY BYE.
Here is an older version of this pie recipe, but my new version has surpassed it and is actually simpler to make.
