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SideChef
Recipes
4th of July
Strawberry Custard Pie
Recipe

13 INGREDIENTS • 15 STEPS • 2HRS 30MINS

Strawberry Custard Pie

5
3 ratings
I LOVE strawberries. Love their color, texture, fresh taste. This pie, filled with lemon custard and fresh strawberries, is gonna make your skirt fly up! Give this a try!
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Strawberry Custard Pie
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The Fit Mediterranean
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/
I LOVE strawberries. Love their color, texture, fresh taste. This pie, filled with lemon custard and fresh strawberries, is gonna make your skirt fly up! Give this a try!
2HRS 30MINS
Total Time
$1.95
Cost Per Serving
Ingredients
Servings
6
US / Metric
Crust
Large Egg
1
Farmhouse Eggs® Large Brown Egg
Unsalted Butter
3 1/2 Tbsp
Unsalted Butter
Granulated Sugar
1/4 cup
Granulated Sugar
Baking Powder
1 tsp
Baking Powder
Lemon
1/8
Lemon, zested
1 tsp zest per 6 servings
Filling
All-Purpose Flour
1 cup
All-Purpose Flour
Egg
3
Eggs, separated
yolks only
Milk
2 cups
Milk
All-Purpose Flour
1/4 cup
All-Purpose Flour
Lemon
1
Lemon, zested
Granulated Sugar
1/2 cup
Granulated Sugar
Fresh Strawberry
1 1/3 cups
Fresh Strawberries
Strawberry Jam
to taste
Strawberry Jam
or Cake Gel
Nutrition Per Serving
VIEW ALL
Calories
327
Fat
8.6 g
Protein
6.8 g
Carbs
56.0 g
Add to plan
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Strawberry Custard Pie
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author_avatar
The Fit Mediterranean
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/
Cooking InstructionsHide images
step 1
Beat together Granulated Sugar (1/2 cup) and Eggs (3) in a bowl until light in color.
step 1 Beat together Granulated Sugar (1/2 cup) and Eggs (3) in a bowl until light in color.
step 2
Add All-Purpose Flour (1/4 cup) and the zest from Lemon (1) and mix until smooth.
step 2 Add All-Purpose Flour (1/4 cup) and the zest from Lemon (1) and mix until smooth.
step 3
Slowly pour in Milk (2 cups).
step 3 Slowly pour in Milk (2 cups).
step 4
Bring it to a boil at low heat, and let it simmer for about 5 minutes, stirring constantly.
step 4 Bring it to a boil at low heat, and let it simmer for about 5 minutes, stirring constantly.
step 5
Turn off the heat, and transfer to a bowl or plate. Cover with plastic wrap directly touching the cream. This will prevent a layer of thick film from forming on the surface. Let it cool down completely in the refrigerator.
step 5 Turn off the heat, and transfer to a bowl or plate. Cover with plastic wrap directly touching the cream. This will prevent a layer of thick film from forming on the surface. Let it cool down completely in the refrigerator.
step 6
For the crust, combine All-Purpose Flour (1 cup), Farmhouse Eggs® Large Brown Egg (1), Unsalted Butter (3 1/2 Tbsp). Granulated Sugar (1/4 cup), Baking Powder (1/2 tsp), and 1 tsp of zest from Lemon (1/8) on your kitchen counter.
step 6 For the crust, combine All-Purpose Flour (1 cup), Farmhouse Eggs® Large Brown Egg (1), Unsalted Butter (3 1/2 Tbsp). Granulated Sugar (1/4 cup), Baking Powder (1/2 tsp), and 1 tsp of zest from Lemon (1/8) on your kitchen counter.
step 7
Mix them until you get a soft, smooth dough. Wrap in plastic wrap and refrigerate for at least 30 minutes.
step 7 Mix them until you get a soft, smooth dough. Wrap in plastic wrap and refrigerate for at least 30 minutes.
step 8
Preheat the oven to 180 degrees C (350 degrees F). Dust your kitchen counter and rolling pin with flour, and gently roll out the dough into a circle, about 3mm thick.
step 8 Preheat the oven to 180 degrees C (350 degrees F). Dust your kitchen counter and rolling pin with flour, and gently roll out the dough into a circle, about 3mm thick.
step 9
Heavily grease a pie pan with some butter, then lightly dust it with flour. Lay the dough in the pan, cover with some Baking Powder (1/2 tsp) parchment paper, and beans, and bake at 350 degrees F (180 degrees C) for about 20 minutes.
step 9 Heavily grease a pie pan with some butter, then lightly dust it with flour. Lay the dough in the pan, cover with some Baking Powder (1/2 tsp) parchment paper, and beans, and bake at 350 degrees F (180 degrees C) for about 20 minutes.
step 10
Remove from the oven, let it cool down, then move it onto a serving plate.
step 10 Remove from the oven, let it cool down, then move it onto a serving plate.
step 11
While the crust is baking, wash and slice the strawberries.
step 11 While the crust is baking, wash and slice the strawberries.
step 12
Cover the crust shell with lemon custard.
step 12 Cover the crust shell with lemon custard.
step 13
Then, lay the sliced Fresh Strawberries (1 1/3 cups) on top.
step 13 Then, lay the sliced Fresh Strawberries (1 1/3 cups) on top.
step 14
Brush the top of the pie with Strawberry Jam (to taste).
step 14 Brush the top of the pie with Strawberry Jam (to taste).
step 15
Refrigerate until ready to serve. Enjoy!
step 15 Refrigerate until ready to serve. Enjoy!
Tags
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4th of July
Shellfish-Free
Kid-Friendly
Father's Day
Vegetarian
Dessert
Mother's Day
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