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Easy Amish Rhubarb Custard Pie Recipe!

Amish Rhubarb Custard Pie Recipe

This creamy Amish Rhubarb Custard Pie blends sweet custard with tart rhubarb in a flaky crust. A rustic, old-fashioned dessert that’s simple, comforting, and perfect for spring or summer gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American, Amish
Servings 8
Calories 299 kcal

Equipment

  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Knife and Cutting Board
  • 9-inch pie dish
  • Oven
  • Cooling rack

Ingredients
  

  • 2 heaping c. rhubarb chopped (approx. 6 medium stalks)
  • 1 c. sugar
  • 3 Tbsp. flour
  • ¼ tsp. salt
  • 3 large eggs beaten
  • ¾ c. half and half or heavy cream
  • 1 Tbsp. butter melted
  • 1 tsp. vanilla extract
  • 1 unbaked 9" pie crust

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a bowl, mix sugar, flour, and salt.
    In a bowl, mix sugar, flour, and salt.
  • Add beaten eggs, half and half, vanilla, and melted butter; whisk until smooth.
    Add beaten eggs, half and half, vanilla, and melted butter; whisk until smooth.
  • Fold in chopped rhubarb and stir gently.
    Fold in chopped rhubarb and stir gently.
  • Pour the filling into an unbaked 9" pie crust.
    Pour the filling into an unbaked 9" pie crust.
  • Place the pie on the center rack of the oven.
    Place the pie on the center rack of the oven.
  • Bake for 45–50 minutes, or until the center is set and the crust is golden.
  • Let cool on a rack before slicing and serving.
    Let cool on a rack before slicing and serving.