Description
A luscious, creamy twist on the classic strawberry rhubarb pie, featuring a silky custard filling with the perfect balance of tart rhubarb and sweet strawberries, all nestled in a flaky pie crust.
Ingredients
- 1 (9-inch) unbaked pie crust
- 3 cups fresh rhubarb, chopped into 1/2-inch pieces
- 2 cups fresh strawberries, hulled and halved
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1 cup heavy cream
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 2 large egg yolks
- 2 tablespoons unsalted butter, cubed
- 1 tablespoon coarse sugar (for sprinkling)
Instructions
- Preheat the oven to 375°F (190°C). Place the unbaked pie crust in a 9-inch pie pan, crimp the edges, and chill in the refrigerator while preparing the filling.
- In a large bowl, combine the rhubarb, strawberries, sugar, cornstarch, and salt. Toss well until the fruit is evenly coated. Let it sit for 15 minutes to allow the fruit to release its juices.
- In a separate bowl, whisk together the heavy cream, sour cream, vanilla extract, and egg yolks until smooth.
- Pour the cream mixture over the fruit mixture and stir gently to combine. Pour the filling into the chilled pie crust.
- Dot the top of the filling with the cubed butter and sprinkle evenly with the coarse sugar.
- Bake for 45-50 minutes, or until the filling is set around the edges but slightly jiggly in the center. If the crust starts to brown too quickly, cover the edges with foil.
- Remove from the oven and let cool completely on a wire rack. Refrigerate for at least 4 hours or overnight to allow the filling to set completely before slicing.
Notes
You can customize the seasonings to taste. Add a pinch of cinnamon or nutmeg for extra warmth, or reduce the sugar if your fruit is very ripe.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Method: Dessert
- Cuisine: American