Strawberry Custard Pie
Equipment
- 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.