Description
Indulge in the perfect combination of sweet strawberries, tart rhubarb, and creamy custard with this delightful Strawberry Rhubarb Cream Pie. This classic summer dessert is sure to impress your family and friends with its beautiful flavors and textures.
Ingredients
Scale
Pie Crust:
- 1 9-inch unbaked pie crust
Fruit Filling:
- 2 cups fresh strawberries, hulled and sliced
- 2 cups fresh rhubarb, chopped
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
Cream Mixture:
- 1 cup heavy cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C). Place the unbaked pie crust into a 9-inch pie dish.
- Prepare Fruit Filling: In a large bowl, combine the strawberries and rhubarb. In a separate bowl, mix sugar, cornstarch, and salt. Sprinkle over the fruit and toss to coat.
- Make Cream Mixture: In another bowl, whisk together heavy cream, eggs, vanilla extract, and flour until smooth.
- Assemble and Bake: Pour the fruit mixture into the pie crust. Pour the cream mixture over the fruit. Bake for 45-50 minutes until the custard sets and crust browns.
- Cool and Chill: Let the pie cool, then chill in the refrigerator for at least 2 hours before serving.
Notes
- For extra sweetness, sprinkle coarse sugar on top before baking.
- This pie is delicious served cold or at room temperature with whipped cream.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 95mg
