Rhubarb Custard Pie
Ingredients:
For the Pie Crust:
2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup cold unsalted butter, cubed
6-8 tablespoons ice water
For the Filling:
4 cups fresh rhubarb, chopped
1 1/2 cups granulated sugar
1/4 cup cornstarch
3 large eggs
1 cup heavy cream
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
Pinch of salt
Directions:
1. Prepare the pie crust by mixing flour and salt in a large bowl. Cut in cold butter until mixture resembles coarse crumbs.
2. Gradually add ice water, mixing until dough comes together. Divide in half, shape into discs, wrap in plastic, and refrigerate for 1 hour.
3. Preheat oven to 375°F (190°C).
4. Roll out one disc of dough and place in a 9-inch pie dish. Trim and crimp edges.
5. In a large bowl, mix chopped rhubarb, 1 cup of sugar, and cornstarch.
6. In another bowl, whisk eggs, cream, remaining sugar, vanilla, nutmeg, and salt until smooth.
7. Pour rhubarb mixture into pie crust, then gently pour custard over the top.
8. Bake for 45-50 minutes, until custard is set and crust is golden brown.
9. Cool completely before slicing.
Nutritional Information:
Prep Time: 30 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 20 minutes
Calories per serving: 385
Number of servings: 8
Bon appétit and happy cooking! 👩🍳🍽️
