Desserts Pies Fruit Pies Strawberry Pie Recipes Strawberry Rhubarb Custard Pie 4.6 (223) 183 Reviews 78 Photos This strawberry rhubarb custard pie is one of the most delicious and easiest pie recipes I know. I got this wonderful recipe from my mother Pauline, who I believe got it from my Aunt Angela. I love all their pies, but this might be my favorite. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on February 2, 2024 Save Rate Print Share Add Photo 78 78 78 78 Prep Time: 20 mins Cook Time: 1 hr Additional Time: 1 hr Total Time: 2 hrs 20 mins Servings: 8 Yield: 1 (9-inch) pie Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 1 (9 inch) unbaked pie crust 3 cups rhubarb, sliced 1/4-inch thick 1 cup fresh strawberries, quartered 3 large eggs 1 ½ cups white sugar 3 tablespoons milk 3 tablespoons all-purpose flour ¼ teaspoon freshly grated nutmeg 1 tablespoon butter, diced 2 tablespoons strawberry jam ¼ teaspoon water Directions Preheat the oven to 350 degrees F (175 degrees C). Place rolled-out pie crust in a 9-inch pie plate and set on a baking sheet lined with parchment paper or a silicone baking mat. Combine rhubarb and strawberries in a bowl; transfer to the pie crust, distributing evenly. Whisk eggs, sugar, milk, flour, and nutmeg together in a medium bowl. Slowly pour filling over rhubarb mixture until it just reaches the top edge of the crust. Scatter diced butter evenly over the top of the filling. Lightly tap and shake the baking sheet to remove any air bubbles. Transfer pie to the preheated oven and bake, turning halfway through, until rhubarb is tender and custard is set, about 1 hour. Mix strawberry jam and water in a small bowl; heat in the microwave until warm, about 15 seconds. Glaze the top of the pie with the jam mixture and let cool. Refrigerate until ready to serve. Oksana Seaman Chef's Note Try making this recipe with my Easy Homemade Pie Crust. I Made It Print 386 home cooks made it! Nutrition Facts (per serving) 342 Calories 11g Fat 57g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 342 % Daily Value * Total Fat 11g 14% Saturated Fat 4g 18% Cholesterol 74mg 25% Sodium 159mg 7% Total Carbohydrate 57g 21% Dietary Fiber 2g 8% Total Sugars 42g Protein 5g 10% Vitamin C 15mg 17% Calcium 64mg 5% Iron 1mg 7% Potassium 217mg 5% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.