Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Strawberry Rhubarb Custard Pie, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
My mouth is watering just looking at this pie!
I love fresh fruit pies, especially strawberry rhubarb. This pie combines the delicious tastes of those amazing fruits with a twist: custard! How yummy does that sound? Now, we are currently neck deep in the throws of winter but that doesn’t stop my heart from longing for spring. I may not have any garden-fresh berries or rhubarb growing in the backyard but I do have a grocery store.
I decided to make this pie with fruit from the market and it turned out pretty amazing. I hope you’ll give this yummy pie a shot and surprise your friends and family with it.
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Quick Tip: The crust recipe makes 2 pie crusts or one double crust pie.