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strawberry rhubarb cream pie

(4 ratings)
foundmyzen avatar
Blue Ribbon Recipe by
Teresa Jacobson
@foundmyzen
New Orleans, LA

To me, nothing says spring like fresh strawberries and rhubarb. This wonderful pie is a new family favorite that tastes like jam with a creamy custard all baked into a pie crust with a crunchy crumb topping. So good it will make your eyes roll back into your head!

Blue Ribbon Recipe

Rhubarb and strawberries are a classic combination, and this cream pie celebrates those flavors. Rich and creamy, this homemade pie is filled with chunks of sweet strawberries and tart rhubarb. When a slice is cut, the beautiful blush color is revealed. Add a dollop of whipped cream to the crunchy and sweet crumb topping for a beautiful fresh fruit dessert.

— The Test Kitchen @kitchencrew
►
(4 ratings)
yield 8 serving(s)
prep time 4 Hr 30 Min
cook time 1 Hr 10 Min
method Bake

Ingredients For strawberry rhubarb cream pie

  • 1
    regular pie crust shell, store-bought or homemade
  • PIE FILLING
  • 16 oz
    fresh strawberries, stems removed and thinly sliced
  • 1 c
    diced rhubarb
  • 1 c
    granulated sugar
  • 1/3 c
    all-purpose flour
  • 2 lg
    eggs, room temp
  • 1/2 c
    reduced-fat sour cream
  • 1/2 tsp
    vanilla extract
  • CRUMB TOPPING
  • 2 1/2 Tbsp
    brown sugar
  • 2 Tbsp
    granulated sugar
  • 1/2 tsp
    ground cinnamon
  • 1 pinch
    freshly grated nutmeg
  • 1/4 c
    butter, melted
  • 1/2 c
    + 2 1/2 Tsp all-purpose flour

How To Make strawberry rhubarb cream pie

  • Place preferred pie crust into pie pan and crimp edges as desired.
    1
    Preheat oven to 350 degrees F. Place preferred pie crust into pie pan and crimp edges as desired.
  • Place a layer of strawberries in the bottom of the crust. Then sprinkle half the rhubarb over the strawberries.
    2
    Place a layer of strawberries in the bottom of the crust. Then sprinkle half the rhubarb over the strawberries. Repeat until all fruit is in the crust.
  • In a bowl, combine sugar and flour. Add eggs, sour cream, and vanilla extract.
    3
    In a bowl, combine sugar and flour. Add eggs, sour cream, and vanilla extract. Blend well with a mixer on medium speed for 2 minutes. Pour evenly over the fruit in the pie crust.
  • Combine brown sugar, sugar, cinnamon, and nutmeg. Pour in melted butter.
    4
    In a separate bowl, combine brown sugar, sugar, cinnamon, and nutmeg. Pour in melted butter and combine.
  • Add in the flour and stir.
    5
    Add in the flour and stir.
  • The mixture should clump together.
    6
    The mixture should clump together.
  • Crumble evenly over the pie mixture.
    7
    Crumble evenly over the pie mixture.
  • Bake.
    8
    Bake for 1 hour and 10 minutes.
  • Cool completely on a wire rack for at least 4 hours.
    9
    Cool completely on a wire rack for AT LEAST 4 hours. The pie needs at least 4 hours for the cream to set up.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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