Why You’ll Love This Recipe

Strawberry Rhubarb Cream Pie is a luscious dessert that beautifully balances sweet and tart flavors with a creamy, custard-like filling. The vibrant strawberries and tangy rhubarb create a fruity burst in every bite, while the rich cream base brings a smooth, decadent texture. Perfect for spring and summer gatherings, this pie is a showstopper that’s both comforting and refreshing.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

pie crustfresh rhubarfresh strawberriesgranulated sugareggsall-purpose flourheavy creamvanilla extractsalt

directions

Preheat your oven to 400°F (200°C).

Roll out the pie crust and fit it into a 9-inch pie plate, crimping the edges as desired.

In a large bowl, combine chopped rhubarb and sliced strawberries. Set aside.

In a separate bowl, whisk together eggs, granulated sugar, flour, salt, heavy cream, and vanilla extract until smooth.

Spread the fruit mixture evenly into the prepared pie crust.

Pour the cream mixture over the fruit, gently shaking the pie plate to distribute evenly.

Place the pie on a baking sheet and bake for 10 minutes at 400°F (200°C).

Reduce the oven temperature to 350°F (175°C) and continue baking for 40-45 minutes, or until the center is set and the top is lightly golden.

Let the pie cool completely before slicing. Chill in the refrigerator for at least 2 hours for best results.

Servings and timing

This recipe yields approximately 8 servings.Preparation time: 15 minutesBaking time: 50-55 minutesCooling and chilling time: 2 hours 15 minutesTotal time: about 3 hours 25 minutes

Variations

Add a streusel topping for a crunchy contrast.

Use a graham cracker crust for a twist on the classic.

Swap heavy cream for sour cream for a tangier filling.

Add orange zest to enhance the fruity flavor.

storage/reheating

Store Strawberry Rhubarb Cream Pie covered in the refrigerator for up to 4 days.For longer storage, freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months.Thaw in the refrigerator overnight before serving.Best served cold or at room temperature; avoid reheating to maintain the creamy texture.

FAQs

Can I use frozen rhubarb and strawberries?

Yes, but thaw and drain them well to avoid excess moisture.

Why is my filling runny?

Ensure the pie is baked fully and allowed to cool completely to set properly.

Can I make this pie a day ahead?

Absolutely, it’s actually better chilled overnight.

What type of pie crust works best?

A traditional flaky pie crust is ideal, but pre-made crusts also work well.

Can I reduce the sugar?

Yes, but keep in mind it may affect the balance of tartness and sweetness.

Should I blind-bake the crust?

Not for this recipe—the filling and crust bake together.

Can I make this gluten-free?

Yes, use a gluten-free pie crust and flour substitute.

Is this pie suitable for freezing?

Yes, but best enjoyed within 2 months.

Can I use half-and-half instead of cream?

It can be used, though the filling will be slightly less rich.

What’s the best way to cut clean slices?

Chill the pie thoroughly and use a sharp knife cleaned between slices.

Conclusion

Strawberry Rhubarb Cream Pie brings together the best of both fruity freshness and creamy indulgence in one delightful dessert. It’s a must-try recipe for anyone who loves a mix of tart and sweet with a silky finish. Whether you’re hosting a spring brunch or craving a slice of comfort, this pie is sure to impress.