STRAWBERRY RHUBARB CUSTARD PIE

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Prep Time: 20 mins | Cook Time: 1 hr | Additional Time: 1 hr | Total Time: 2 Hr 20 mins | Yield: 8 Servings

Oh, man, this recipe is just too perfect! You have got to give it a try. Have a blessed day, friends. Enjoy!

Ingredients:

1 (9-inches) unbaked pie crust

3 c rhubarb, sliced 1/4-inch thick

1 c fresh strawberries, quartered

3 large Eggs

1 ½ c white sugar

3 tbsp milk

3 tbsp all-purpose flour

¼ tsp freshly grated nutmeg

1 tbsp butter, diced

2 tbsp strawberry jam

¼ tsp water

Directions:

Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Step 2: Line with parchment paper a baking sheet.

Step 3: Roll out the dough into a 9-inch pie plate, then place it onto the prepared baking sheet.

Step 4: In a mixing bowl, add the strawberries and rhubarb. Toss until well mixed.

Step 5: Spread the mixture over the prepared pie crust.

Step 6: In a mixing bowl, add milk, eggs, flour, nutmeg, and sugar. Whisk until well combined.

Step 7: Spread the mixture on top of the rhubarb mixture.

Step 8: Add dollops of butter on top of the egg mixture.

Step 9: Place it inside the preheated oven and bake for about an hour or until done.

Step 10: In a mixing bowl, add water and strawberry jam. Stir until well mixed.

Step 11: Place it inside the microwave and heat it for 15 seconds.

Step 12: Spread the glaze over the pie.

Step 13: Allow it to cool at room temperature, then place it inside the fridge to chill.

Step 14: Serve and enjoy!

Nutrition Facts:

Calories: 341.9 | Protein: 4.8g 10% | Carbohydrates: 57.4g 19% | Dietary Fiber: 2.2g 9% | Sugars: 41.8g | Fat: 11.1g 17% | Saturated Fat: 3.5g 17% | Cholesterol: 74mg 25% | Vitamin A Iu: 196.1IU 4% | Niacin Equivalents: 2mg 16% | Vitamin B6: 0.1mg 4% | Vitamin C: 15.3mg 26% | Folate: 41.2mcg 10% | Calcium: 63.6mg 6% | Iron: 1.3mg 7% | Magnesium: 14.8mg 5% | Potassium: 217.3mg 6% | Sodium: 159.4mg 6% | Thiamin: 0.1mg 14% | Calories From Fat: 99.9

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PIN THIS RECIPE to any of your relevant boards if you want to make it later...