This Strawberry Custard Pie combines the rich creaminess of a homemade custard with the fresh, juicy sweetness of strawberries. Encased in a buttery pie crust, this dessert is a delightful treat that’s both comforting and elegant. Perfect for any occasion, this pie is as delicious as it is beautiful.
Strawberry Custard Pie Recipe
6
servings30
minutes25
minutes353
kcal55
minutesKeep the screen of your device on
Ingredients
- For the Pie Crust:
250 g 2 cup all-purpose flour
120 g 1/2 cup softened butter
1 1 egg
1 tablespoon 1 tablespoon vanilla sugar
1/2 teaspoon 1/2 teaspoon fine salt
- For the Custard Filling:
500 ml 1 lb milk
120 g 2/3 cup granulated sugar
4 4 egg yolks
40 g 1/3 cup cornstarch
1 teaspoon 1 teaspoon vanilla extract
- For the Strawberry Topping:
500 g 1 lb fresh strawberries
Equipment
9-inch (23 cm) pie dish- Rolling pin
- Mixing bowls
- Whisk
- Saucepan
- Oven
- Baking weights or dried beans
Directions
- Prepare the Pie Crust
- In a large bowl, combine the flour, salt, and vanilla sugar.
- Add the softened butter and mix with your fingers until the mixture resembles coarse crumbs.
- Crack the egg into the mixture and blend until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- On a floured surface, roll out the dough to fit your pie dish. Press the dough into the dish and trim any excess. Prick the bottom with a fork.
- Preheat your oven to 180°C (350°F). Line the pie crust with parchment paper and fill with baking weights or dried beans. Bake for 15 minutes, then remove the weights and bake for an additional 5 minutes until lightly golden. Let it cool completely.
- Prepare the Custard
- In a medium saucepan, heat the milk with the split vanilla bean (or vanilla extract) until it just begins to boil. Remove from heat and let it infuse for 10 minutes.
- In a bowl, whisk together the egg yolks and sugar until the mixture is pale and creamy.
- Stir in the cornstarch until fully combined.
- Gradually whisk the warm milk into the egg mixture, then return the mixture to the saucepan. Cook over medium heat, stirring constantly, until the custard thickens (about 5-7 minutes).
- Remove the vanilla bean, pour the custard into a bowl, cover with plastic wrap (touching the surface to prevent a skin from forming), and let it cool completely.
- Assemble the Pie
- Once both the pie crust and custard are cooled, pour the custard into the pie shell and smooth it out with a spatula.
- Arrange the sliced strawberries on top of the custard, creating a beautiful pattern or simply spreading them evenly.
- Serve
- Refrigerate the pie for at least 1 hour before serving to allow the custard to set.
- Garnish with a dusting of powdered sugar or fresh mint leaves before serving.
Notes
- Use cold butter for the crust: This helps achieve a flakier texture.
Can I use a store-bought pie crust instead of making my own?
Yes, you can use a store-bought pie crust to save time. However, homemade crust tends to have a better texture and flavor. If using store-bought, follow the package instructions for pre-baking.
How do I prevent the custard from becoming lumpy?
To avoid lumps, make sure to whisk the egg yolk mixture thoroughly before adding the warm milk. Also, stir constantly while cooking the custard over medium heat until it thickens.
Can I make the custard ahead of time?
Yes, you can prepare the custard up to 2 days in advance. Store it in the refrigerator with plastic wrap directly on the surface to prevent a skin from forming. Stir it before using to restore its smooth texture.
What if my custard is too runny?
If your custard is too runny, it might not have cooked long enough. Return it to the heat and continue cooking until it thickens. If it remains too thin, you can dissolve a little more cornstarch in cold milk and whisk it into the custard, then cook until it thickens.
Can I use frozen strawberries?
Fresh strawberries are best for this recipe because they hold their shape and provide the best texture. If you must use frozen strawberries, thaw them completely and drain any excess liquid to prevent the pie from becoming soggy.
How should I store the Strawberry Custard Pie?
Store the pie in the refrigerator, covered, for up to 3 days. The crust may soften slightly over time, but it will still taste delicious.
Can I add a glaze to the strawberries?
Yes, you can brush the strawberries with a simple glaze made from warmed strawberry jam or a mixture of sugar and water. This gives the strawberries a shiny finish and enhances their sweetness.
What can I do if my crust shrinks while baking?
To prevent crust shrinkage, make sure to chill the dough thoroughly before rolling it out. Also, press the dough firmly into the pie dish and don’t stretch it. Using pie weights during blind baking helps maintain the shape.
Can I use other fruits instead of strawberries?
Absolutely! This recipe works well with various fruits like raspberries, blueberries, or peaches. Just adjust the sugar as needed depending on the sweetness of the fruit.
How long should I chill the pie before serving?
It’s best to chill the pie for at least 1 hour before serving to ensure the custard sets properly and the flavors meld together.
