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.
