Description
A deliciously sweet and tangy Amish rhubarb custard pie with a creamy filling and flaky crust.
Ingredients
Scale
- 1 pie crust (homemade or store-bought)
- 2 cups rhubarb, diced
- 1 cup granulated sugar
- 3 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 tablespoon all-purpose flour
Instructions
- Preheat the oven to 375°F (190°C).
- Roll out the pie crust and place it in a 9-inch pie dish. Trim and crimp the edges as desired.
- In a large bowl, combine the diced rhubarb and sugar. Let sit for about 10 minutes to release juices.
- In another bowl, whisk together the eggs, heavy cream, vanilla extract, salt, nutmeg, and flour until smooth.
- Add the rhubarb mixture to the egg mixture and stir until well combined.
- Pour the filling into the prepared pie crust.
- Bake in the preheated oven for 40-45 minutes, or until the custard is set and the top is golden.
- Allow the pie to cool before serving. Enjoy!
Notes
- For a sweeter pie, you can increase the sugar to 1 1/4 cups.
- Serving the pie with whipped cream or vanilla ice cream enhances its flavor.
- This pie can be made a day in advance and stored in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 22
- Sodium: 150
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 3
- Cholesterol: 90
Keywords: Amish rhubarb custard pie, rhubarb pie recipe, custard pie, easy pie recipe, homemade pie