Description
Whipping up this Amish Rhubarb Custard Pie brings pure comfort straight from traditional Pennsylvania kitchens. Sweet-tart rhubarb nestled in a silky custard will make your family smile with pure delight.
Ingredients
Scale
Filling:
- 2 heaping cups rhubarb
- 1 cup sugar
- 3 tablespoons flour
- ¼ teaspoon salt
Custard Base:
- 3 large eggs
- ¾ cup half and half
- 1 tablespoon butter
- 1 teaspoon vanilla extract
Crust:
- 1 unbaked 9-inch pie crust
Instructions
- Warm your oven to a precise 375°F and position a rack in the center for even baking.
- In a spacious mixing bowl, combine 1 cup sugar, 3 tablespoons flour, and ¼ teaspoon salt, ensuring no lumps remain.
- Whisk 3 large beaten eggs into the dry mixture, then pour in ¾ cup half and half, blending until completely smooth.
- Stir 1 tablespoon melted butter and 1 teaspoon vanilla extract into the custard base, creating a silky consistency.
- Carefully fold 2 heaping cups of freshly chopped rhubarb into the creamy mixture, distributing the fruit evenly.
- Transfer the entire custard mixture into an unbaked 9-inch pie crust, spreading the rhubarb pieces gently across the surface.
- Slide the pie into the preheated oven and bake for 45-50 minutes, watching for a golden crust and a set custard center that jiggles just slightly when nudged.
- Remove the pie from the oven and allow it to rest on a cooling rack for at least 1 hour, giving the custard time to firm up completely before slicing.
Notes
- Chop rhubarb into small, uniform pieces to ensure even cooking and consistent texture throughout the pie.
- Check the pie’s doneness by gently shaking the dish – the center should jiggle slightly but not be liquid, indicating a perfectly set custard.
- For a lower-sugar version, reduce the sugar by a quarter and add a sprinkle of cinnamon to enhance the rhubarb’s natural tartness.
- Freezing the pie crust for 15 minutes before filling helps prevent a soggy bottom and creates a flakier, more delicate crust.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Pies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6 to 8
- Calories: 260 kcal
- Sugar: 22 g
- Sodium: 130 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 33 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 105 mg