Strawberry Rhubarb Cream Pie

This pie is delicious! However, it does not fit in a standard 9-inch pie pan. It should really go into a deep dish pie pan. I baked it in a regular pie pan, and a good amount of the custard boiled out (onto a baking sheet, luckily). I think that also affected the texture of the filling--as mine was a bit runny. Overall though, the flavor is phenomenal! Great strawberry and rhubarb flavor, not too sweet, and just delightful to eat. I would probably toss the fruit with some corn starch next time, and definitely use a bigger pie plate! Thank you for sharing your recipe!

Exellent recipe. I've searched for a pie recipe like this for a very long time. The texture is wonderful with the rhubarb and stawberries giving a sweet and sour taste with every bite. I used a store bought crust and then covered it half way through with aluminum foil to protect the crust from burning. I also used 1/2 sugar and 1/2 Splenda. Next time I will try with 100% Splenda. The pie came out perfect. Very easy and quick recipe to make. Perfect with French Vanilla ice cream!