Strawberry rhubarb custard pie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Single unbaked 9-inch pastry shell, frozen or fresh | |
| 3 | Eggs | |
| 3 | tablespoons | Milk |
| 1¼ | cup | Sugar |
| ¼ | cup | Flour |
| 3 | cups | Diced rhubarb |
| 1 | cup | Sliced strawberries |
Directions
Preheat oven to 375 degrees. Beat the eggs, add the milk, stir in sugar and flour; add the rhubarb and berries. Pour into the pie shell and bake for 50 to 60 minutes until custard is firm.
Recipe by: The Denver Post 6/25/97 Posted to MC-Recipe Digest V1 #661 by Diana Stephens <mdstephe@...> on Jul 8, 1997
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