Rhubarb Custard Pie

(from saymyname’s recipe box)

Serves 6 people

Categories: Dessert, Pie, Rhubarb

Ingredients

  • 1 (9 inch) basic flaky pie pastry shells (single crust)
  • Filling:
  • 3 cups diced fresh rhubarb , stalks
  • 1 1/2 cups sugar
  • 3 tablespoons all-purpose flour
  • 1 pinch salt (a big pinch)
  • 1/2 teaspoon ground nutmeg
  • 2 large eggs
  • 2 tablespoons milk
  • 1 tablespoon cold butter , cut into small pieces
  • Garnish:
  • fresh sweetened whipped cream

Directions

  1. Place prepared pie shell in the freezer for 15 minutes; preheat oven to 375°.

  2. In a large mixing bowl, combine the rhubarb, sugar, flour, salt, and nutmeg; toss well; set aside for several minutes to juice.

  3. Whisk the eggs and milk together in a bowl; add to the fruit, stirring well to combine.

  4. Scrape filling into the chilled pie shell, smoothing the top of the fruit with a spoon.

  5. Dot the filling with the butter.

  6. Place pie on the center oven rack; bake 50-55 minutes or until the top is crusted over and the filling is set, rotating the pie 180° halfway through the baking time.

  7. Transfer the pie to a wire rack and let cool.

  8. Serve barely warm, at room temperature, or chilled, with a dollop of whipped cream.

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