Strawberry Rhubarb Cream Pie
This delightful Strawberry Rhubarb Cream Pie features fresh strawberries and tart rhubarb enveloped in a rich custard filling with a crumbly topping. The perfect dessert for any occasion!
Equipment
- pie pan
- Mixing bowls
Ingredients
Pie Filling:
- 1 regular pie crust shell store-bought or homemade
- 16 ounces fresh strawberries stems removed and thinly sliced
- 1 cup diced rhubarb
- 1 cup granulated sugar
- 1/3 cup all-purpose flour
- 2 large eggs room temp
- 1/2 cup reduced-fat sour cream
- 1/2 teaspoon vanilla extract
For the Crumb Topping:
- 2 1/2 tablespoons brown sugar
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 pinch freshly grated nutmeg
- 1/4 cup butter melted
- 1/2 cup + 2 1/2 teaspoons all-purpose flour
Instructions
- Begin by preheating your oven to 350 degrees Fahrenheit. Prepare your pie crust by fitting it into a pie pan and crimping the edges as desired.
For Pie Filling:
- Arrange the sliced strawberries evenly across the bottom of the crust, followed by half of the diced rhubarb. Repeat with the remaining fruit.
- In a mixing bowl, combine the sugar and flour. Then incorporate the eggs, sour cream, and vanilla extract. Blend on medium speed for about 2 minutes until well mixed. Pour this mixture evenly over the fruit in the crust.
For Crumb Topping:
- In another bowl, whisk together the brown sugar, granulated sugar, cinnamon, and nutmeg. Add the melted butter and stir until everything is well combined.
- Stir in the flour until the mixture starts clumping together. Crumble this topping mixture evenly over the pie filling.
- Bake the pie for 1 hour and 10 minutes.
- After baking, allow the pie to cool completely on a wire rack for a minimum of 4 hours to ensure the cream sets properly.