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Strawberry Custard Pie

Strawberry Custard Pie Recipe

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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 unbaked 9-inch pie crust
  • 1 ½ cups sliced fresh strawberries (about 8 oz whole)
  • ¾ cup granulated sugar
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon fine sea salt
  • 3 large eggs, at room temperature
  • 1 ½ cups heavy cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated lemon zest (optional)

Method
 

  1. Preheat oven to 375°F (190°C). Fit the pie crust into a 9-inch pie plate, line with parchment and weights, and bake 15 minutes. Remove weights and parchment, then bake 5 more minutes until dry and just golden.
  2. Scatter the sliced strawberries evenly over the par-baked crust in a single layer.
  3. Whisk the sugar, flour, and salt in a large bowl. Add the eggs and whisk until smooth, about 1 minute. Stir in the heavy cream, vanilla, and lemon zest just until combined.
  4. Slowly pour the custard over the strawberries, then bake at 375°F for 35 to 40 minutes, until the edges are set and the center still has a soft jiggle.
  5. Cool on a wire rack for at least 2 hours, then slice and serve at room temperature or chilled.

Notes

Cool the pie completely before slicing; the custard needs at least 2 hours at room temperature to set. For the cleanest slices, chill the pie in the fridge for 4 hours or overnight.