Dianne's Rhubarb Custard Pie Receita

A treasured family recipe passed down through generations, Dianne's Rhubarb Custard Pie is a delightful twist on a classic. This isn't your grandma's rhubarb pie; it's richer, creamier, and bursting with the tart sweetness of rhubarb. Imagine a flaky, golden crust cradling a luscious custard filling, speckled with tender rhubarb. This recipe is a true heirloom, the kind Martha Stewart would be proud to serve. Get ready to impress your family and friends with this exceptional pie!

Preparo 25 min

Cozimento 70 min

Calorias 2011.4 kcal

Proteína 55g

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A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para Dianne's Rhubarb Custard Pie

3 large eggs
2 cups whole milk
1/4 cup granulated sugar
1/4 teaspoon ground nutmeg
1/4 cup all-purpose flour
4 cups chopped rhubarb
2 tablespoons cold butter
Pie Crust

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Como fazer Dianne's Rhubarb Custard Pie

Preheat oven to 400°F (200°C).
In a large bowl, whisk together 2 cups whole milk, 3 large eggs, and 1/4 cup granulated sugar until well combined.
In a separate bowl, whisk together 1/4 cup all-purpose flour, 1/4 teaspoon ground nutmeg, and a pinch of salt.
Gradually add the dry ingredients to the wet ingredients, whisking constantly until smooth.
Gently fold in 4 cups chopped rhubarb.
Pour the filling into a 9-inch pastry-lined pie dish.
Dot the top with 2 tablespoons of cold butter, cut into small pieces.
Optional: Create a lattice top crust using strips of pastry.
Bake for 50-70 minutes, or until the crust is golden brown and the filling is set. If the crust begins to brown too quickly, cover the edges with foil.
Let the pie cool completely on a wire rack before serving. Enjoy!