“Chef John of Allrecipes says this is “One of the most delicious and easiest pie recipes I know.”  I attest to that fact!  NO mixer needed!   

It is SO easy and SO good!  Everyone loves it!

You can vary the fruit too, just keep it to 4 cups.  Also pictured is a version I made of apples, peaches, strawberries and rhubarb.  You can try any fresh fruit or berries.  The custard with the fruit works perfectly the same. 

9-inch pie plates vary sometimes in their shape with the diameter 9 inches, but the sides are more spread out. If the sides of the pie plate are wider than the standard 9-inch, the 1 hour baking time works perfectly. For a standard, higher edged pie plate, then bake it a little longer, until the filling does not shake. You can see from the various times I’ve made this in the sld that I’ve made this, I use different 9-inch pie plates. My preference is the one with wider sides.

See pictures how easy it is to make in the slideshow below.   


Strawberry Rhubarb Custard Pie

A delicious, well-loved pie from Chef John of Allrecipes, who says it is one of the easiest pies to make! You will get may compliments on this one! You can use any fruit combination you want, just use 4 cups! The custard makes it really special!
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Prep Time15 minutes
Cook Time1 hour
Course: Dessert
Cuisine: American
Servings: 8
Calories: 321


  • 1 unbaked 9-inch pie shell
  • 3 cups rhubarb sliced (about 3 large stalks)
  • 1 cup strawberries fresh, quartered
  • 3 eggs
  • 1 ½ cups sugar
  • 3 tablespoons flour
  • ¼ teaspoon nutmeg
  • 3 tablespoons milk
  • 1 tablespoon butter diced


  • 2 tablespoons strawberry jam or any light colored jam-apple, apricot, peach
  • ¼ teaspoon water


  • Preheat the oven to 350 °F.
  • Place parchment paper over a baking sheet and put the pie shell on top.
  • Combine the strawberries and rhubarb and put them into the pie shell.
  • In a medium bowl, beat by hand the eggs, sugar, flour, nutmeg, and milk.
  • Pour this slowly over the fruit.
  • Dot the top of the pie with butter.
  • Tap the pie plate a few times to get rid of air bubbles.
  • Bake at 350 °F. for 1 hour.
  • GLAZE: Heat the jam in the microwave for about 25 seconds to become liquified.
  • Brush the glaze over the top of the pie.
  • Cool the pie on a wire rack, then refrigerate it covered.


JAM: Use jam and not jelly. You can use any light-colored jam;-apple, strawberry, peach, apricot.
FRUIT: Use any combination of fruit you like, just keep it to 4 cups!
FREEZE: You can freeze this pie for up to 3 months.
Calories: 321kcal | Carbohydrates: 57g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 66mg | Sodium: 128mg | Potassium: 219mg | Fiber: 2g | Sugar: 42g | Vitamin A: 191IU | Vitamin C: 15mg | Calcium: 65mg | Iron: 1mg

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