Capture the flavors of summer with Chef John Usher’s Strawberry Rhubarb Custard Pie — a luscious dessert that pairs tart rhubarb and sweet strawberries in a creamy custard, all baked in a flaky pie crust and finished with a glossy strawberry glaze.
This pie is a must-try for your next summer gathering or weekend treat.
Ingredients
- 1 unbaked 9-inch pie shell
- 3 cups rhubarb, thinly sliced (¼-inch thick)
- 1 cup fresh strawberries, quartered
- 3 large eggs
- 1½ cups white sugar
- 3 tbsp milk
- 3 tbsp flour
- ¼ tsp ground nutmeg
- 1 tbsp butter, diced
- 2 tbsp strawberry jam
- ¼ tsp water
Instructions
- Preheat oven to 350°F. Place the pie shell on a baking sheet.
- In a bowl, mix rhubarb and strawberries, then spread evenly in the pie shell.
- In another bowl, whisk together eggs, sugar, milk, flour, and nutmeg. Pour the custard over the fruit mixture until just below the top edge.
- Dot the surface with diced butter. Gently shake the pie to release any air bubbles.
- Bake for about 1 hour, rotating the pie halfway through.
- Once baked, combine strawberry jam and water, then microwave until melted. Brush the glaze over the warm pie.
- Let cool completely, then refrigerate before serving.
Sweet, tart, and silky — this pie is the essence of summer in every bite.
👨🍳 Chef John Usher: Elevating Every Plate
With over 20 years in the culinary world, Chef John Usher brings creativity and passion to every dish at The Ingleside Hotel. His focus on fresh, seasonal ingredients and balanced flavors ensures that every recipe — whether it's a simple salad or a show stopping dessert — becomes something special.
Let his recipes inspire your next summer meal, and bring a little bit of The Ingleside Hotel to your own table.