Description
Amish Rhubarb Custard Pie is a classic American dessert featuring a flaky pie crust filled with tart rhubarb and a smooth, sweet custard. This traditional pie balances the tanginess of fresh rhubarb with a creamy vanilla-infused custard, baked to perfection and often topped with a dollop of whipped cream for extra indulgence.
Ingredients
Scale
Pie Ingredients
- 1 unbaked 9 inch pie crust
- 3 cups fresh rhubarb, chopped into small pieces
- 3 large eggs
- 1 1/4 cups granulated sugar
- 1/4 cup all purpose flour
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon butter, cut into small pieces
- Optional: whipped cream for serving
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and place the unbaked pie crust into a 9-inch pie dish, ready for filling.
- Prepare Rhubarb: Spread the chopped rhubarb evenly across the bottom of the pie crust to form the pie base.
- Mix Custard: In a mixing bowl, whisk together the eggs and granulated sugar until well combined and smooth.
- Add Remaining Ingredients: Incorporate the flour, heavy cream, vanilla extract, and salt into the egg mixture, whisking until the custard mixture is homogeneous and smooth.
- Assemble Pie: Pour the prepared custard evenly over the rhubarb filling in the pie shell, ensuring an even layer.
- Add Butter: Dot the top of the custard filling with small pieces of butter to enrich the flavor and texture as it bakes.
- Bake Pie: Place the pie carefully into the preheated oven and bake for 45 to 50 minutes, or until the custard is set and the center no longer appears liquid. If the crust edges brown too quickly, cover them with foil to prevent burning.
- Cool: Remove the pie from the oven and let it cool completely to allow the custard to fully set for clean slicing.
- Serve: Slice and serve the pie as is or topped with whipped cream if desired, enjoying the traditional balance of sweet and tart flavors.
Notes
- Fresh rhubarb provides the best flavor, but frozen rhubarb can be used if thoroughly thawed and drained.
- Allowing the pie to cool completely before serving helps the custard to firm up and slice cleanly.
- This pie offers a classic balance of sweet and tart, characteristic of Amish baking traditions.
