How to Make Strawberry Custard Pie (Fresh and Creamy)

Strawberry custard pie is an amazing spring dessert that combines the sweetness of fresh strawberries with the creamy richness of custard. This dessert recipe is a crowd-pleaser and one of my favorites to share with family and friends.  By using fresh, seasonal ingredients, you can create a simple pie that is perfect for the spring!

What is Strawberry Custard Pie?

This spin on a traditional strawberry pie uses a delicious custard that seeps in between the strawberries and sets to make a creamy, fruity, fresh dessert. I love taking this to cookouts and having friends over to enjoy it on a warm spring day and perhaps topping it with some ice cream or homemade whipped cream!

Seasonality

Fresh strawberries are best enjoyed when they are in season, typically from late spring to early summer. These sweet strawberries bring a gorgeous color and delicious flavor to the pie, making it a perfect recipe for the season. Custard is made with eggs, milk, and sugar, so it’s the ideal spring recipe while eggs are abundant and dairy is creamy and delicious. 

Ingredients

• 1 9-inch pie crust
• 4 cup fresh strawberries, quartered 
• 3 large eggs, lightly beaten
• 1 ½ cups white sugar
• 3 tablespoons milk or heavy cream
• 3 tablespoons all-purpose flour
• 1 tsp vanilla extract
• 1 tablespoon butter, diced

How to Make Strawberry Custard Pie

Prepare the Pie Crust

1. Preheat your oven to 350°F (175°C).
2. Roll out the pie crust on a lightly floured surface and fit it into the pie pan or tart pan. (try this buttery crust recipe)

Make the Custard Mixture

1. In a medium bowl, combine the milk (or heavy cream), beaten eggs, sugar, flour, vanilla
2. Whisk until a pale creamy texture forms

Assemble the Pie

1. Arrange the strawberry halves in the prepared pie crust
2. Pour the custard mixture over the strawberries, spreading it evenly, filling empty spaces
3. Sprinkle the top of the pie with the cubed butter

Bake and Chill

1. Place a baking sheet under the pie plate to catch any drips
2. Bake the pie in the preheated oven for 45-60 minutes, Check at 30 minutes and then every 10 minutes until the custard is set
3. Use a pie shield so that the top edge of the crust gets golden brown, but not burnt
4. Remove the pie from the oven and let it cool to room temperature on a wire rack. The hot custard should jiggle but not be runny
5. This is optional but if you want the strawberries to regain some juicy-ness (they look a little dull after baking), brush the top of the strawberries with some strawberry jam
6. Cover with a lid and refrigerate for at least 2 hours before serving. I use a pie pan with a lid and prefer to avoid plastic wrap

Serve

1. Top the pie with whipped cream or ice cream if desired.
2. Slice and serve!

It needs to be refrigerated after cooling otherwise it will get soupy. Take the pie out to serve and place it back in the refrigerator.

If you want to get fancy, you can combine the strawberries with rhubarb and make a strawberry rhubarb custard pie!

Speaking of rhubarb, try out this classic rhubarb pie recipe!

Strawberry Custard Pie

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Servings: 8 slices

Author: Jodie Van Huysen

Equipment

• 1 pie plate
• 1 mixing bowl
• 1 whisk

Ingredients

• 1 9- inch pie crust
• 4 cup fresh strawberries quartered
• 3 large eggs lightly beaten
• 1 ½ cups white sugar
• 3 tablespoons milk or heavy cream
• 3 tablespoons all-purpose flour
• 1 tsp vanilla extract
• 1 tablespoon butter diced

Instructions

• Preheat your oven to 350°F (175°C).
• Roll out the pie crust on a lightly floured surface and fit it into the pie pan or tart pan. (try this buttery crust recipe)
• In a medium bowl, combine the milk (or heavy cream), beaten eggs, sugar, and flour
• Whisk until a pale creamy texture forms
• Arrange the strawberry halves in the prepared pie crust
• Pour the custard mixture over the strawberries, spreading it evenly, filling empty spaces
• Sprinkle the top of the pie with the cubed butter
• Place a baking sheet under the pie plate to catch any drips
• Bake the pie in the preheated oven for 45-60 minutes, Check at 30 minutes and then every 10 minutes until the custard is set. Use a pie shield to prevent burning
• Remove the pie from the oven and let it cool to room temperature on a wire rack. The hot custard should jiggle but not be runny.
• This is optional but if you want the strawberries to regain some juicy-ness, brush the top of the strawberries with some strawberry jam
• Cover with a lid and refrigerate for at least 2 hours before serving.
• Top the pie with whipped cream or ice cream if desired.
• Slice and serve!

Notes

It needs to stay refrigerated after cooling otherwise it will get soupy. Take the pie out to serve and place it back in the refrigerator.