Rhubarb Raspberry Custard Pie

Indulge in the delightful balance of tart and sweet with this Rhubarb Raspberry Custard Pie, a show-stopping dessert that's perfect for spring and summer gatherings. Featuring a flaky, golden pie crust filled with vibrant diced rhubarb and juicy raspberries, this pie is topped with a velvety custard made from eggs, heavy cream, and vanilla for a smooth, creamy finish. The custard gently envelops the fruit as it bakes, creating a luscious texture that pairs beautifully with the tangy fruit. Simple to prepare yet stunning to serve, this pie is baked to golden perfection, then chilled for a refreshing treat that’s ideal for picnics, holidays, or after-dinner indulgence. Whether served chilled or at room temperature, every slice offers a harmonious blend of flavors and textures that’s sure to impress. Keywords: Rhubarb Raspberry Custard Pie, fruity custard pie, rhubarb raspberry dessert, spring pie recipe, summer dessert idea.

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 8

Ingredients

• 1 9-inch Unbaked pie crust
• 2 cups Fresh rhubarb, diced
• 1 cup Fresh raspberries
• 1 cup Granulated sugar
• 3 tablespoons All-purpose flour
• 3 large Eggs
• 1 cup Heavy cream
• 1 teaspoon Vanilla extract
• 0.25 teaspoons Salt

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Place the unbaked pie crust into a 9-inch pie dish, pressing it gently into the bottom and sides. Trim or crimp the edges as desired. Set aside.

Step 3

In a medium bowl, combine the diced rhubarb and raspberries. Spread the fruit mixture evenly over the bottom of the prepared pie crust.

Step 4

In another medium bowl, whisk together the granulated sugar and flour until well combined.

Step 5

Add the eggs, heavy cream, vanilla extract, and salt to the sugar mixture. Whisk until smooth and fully incorporated.

Step 6

Pour the custard mixture evenly over the rhubarb and raspberries in the pie crust.

Step 7

Place the pie on a baking sheet to catch any drips, and bake in the preheated oven for 50-60 minutes, or until the custard is set and the top is lightly golden.

Step 8

Remove the pie from the oven and let it cool completely at room temperature. The custard will firm up as it cools.

Step 9

Once cooled, refrigerate the pie for at least 2 hours before serving to allow it to set properly.

Step 10

Slice and serve chilled or at room temperature. Enjoy!

Nutrition Facts

Serving size	1245.9 grams (1245.9g)

Amount per serving	% Daily Value*
Calories	3187

Total Fat 173.90g	223%
Saturated Fat 72.50g	363%
Polyunsaturated Fat NaNg
Cholesterol 798mg	266%
Sodium 1797mg	78%
Total Carbohydrate 366.00g	133%
Dietary Fiber 17.00g	61%
Total Sugars 211.60g
Protein 38.40g	77%

Vitamin D 123IU	615%
Calcium 374mg	29%
Iron 10mg	57%
Potassium 1332mg	28%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.2%

Protein: 4.8%

Carbs: 46.0%