pie Archives - The Food Hussy

Rhubarb Custard Pie

Heather Johnson — Thu, 20 Apr 2023 13:00:00 +0000

Rhubarb Custard Pie is my absolute favorite pie – the tart rhubarb mixed with lots of sugar and a creamy custard is just decadent! It is also a very special dessert recipe because my Dad made it every year for my birthday.

What You Will About Rhubarb Custard Pie

Easy! It’s simple to make – whisk custard, pour it into the pie and add the rhubarb!
Rhubarb Flavor! A lot of people put strawberry with rhubarb but I love that tart & sweet flavor on its own.
Sweet Tart! Not sure what rhubarb tastes like – well it’s very tart but also – when ripe – it’s got some sweetness as well. It’s not something to eat raw – but cooked in pies & bars – it’s so good!!!!

Rhubarb Custard Pie Ingredients

This is my favorite of my rhubarb recipes – and the ingredients are simple. Here’s what you’ll need:

1 pie crust – I’m a cheater and use frozen or refrigerated
1 lb rhubarb – I use frozen rhubarb for this all the time. You’ll need about 3-4 rhubarb stalks and/or 3/4 cups diced rhubarb (1/2-3/4 inch pieces)
1/3 cup all-purpose flour
1 1/2 cups granulated sugar
2 large eggs
1/2 stick unsalted butter
1/4 cup heavy cream

How do you make Rhubarb Custard Pie recipe?

Preheat oven to 400
- Frozen Crust: Thaw pie 10 min at room temperature. Prick bottom and sides with fork. Add pie weights (or uncooked beans) and bake for 12-15 minutes. Remove weights and bake 10 min more.
- Refrigerated Crust: Place pie dough in a 9-inch pie plate and crimp edges. Prick bottom and sides with fork. Add pie weights (or uncooked beans) and bake for 12-15 minutes.
Let crust cool before filling.
In a bowl, toss rhubarb with 1/4 cup sugar and stir.
In a separate large bowl, whisk together flour, remaining sugar, eggs, butter and heavy cream until smooth & combined. Pour custard mixture into cooled pie crust.
Scatter rhubarb across entire pie. Feel free to push it down into the custard a little. Sprinkle a few additional tablespoons of sugar over the top of the pie.
Bake at 400 for 50 minutes. Pie will be slightly puffed, golden brown and a little wobbly in the center. Be sure to cover crust edges with aluminum foil if it starts to brown too much.
Transfer to a wire rack and cool for 1 hour. Refrigerate until ready to serve.

Rhubarb Pie FAQs

Why is my rhubarb pie soggy?

I like to pre-bake the crust for 20-25 minutes before adding the custard filling. That should eliminate the soggy crust.

How can I tell if rhubarb custard pie is done?

As the photos show, the top should start to be golden brown and when you lightly wiggle the pie – the middle may jiggle a little – but it shouldn’t all be liquidy.

Can a baked rhubarb custard pie be frozen?

OK – I was SHOCKED by this answer – but YES it can! Who knew you could freeze custard – but I decided to give it a whirl! I froze piece of the baked pie in a glass storage container and froze it for a week.
After letting it thaw in the refrigerator. I like pie to be slightly warm – so I microwaved it for 30 seconds and – IT WAS GREAT! The custard was a little looser but it definitely didn’t fall apart.

How do you store leftover rhubarb custard pie?

Store in an airtight container and keep in the fridge for up to a week.

Get Heather’s NEW cookbook – Air Fryer Cooking for One today!

Easy Desserts with Summer Fruits

Air Fryer Grilled Peaches – peaches are perfectly in season and this is a delicious and easy dish!
Triple Berry Cobbler – blueberries and raspberries make this dish perfect and I love the sugary crust – it’s the best cobbler recipe I’ve ever had.
The Strawberriest Brownies – these brownies have strawberries in the batter, in the glaze and on top! They are THE strawberriest!!!

More Rhubarb Recipes

Rhubarb Cookies
Rhubarb Banana Muffins
Rhubarb Zucchini Bread
Rhubarb Dream Bars – sweet, creamy and delicious!

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Rhubarb Custard Pie

Course Dessert

Cuisine American

Keyword pie, rhubarb

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 364kcal

Cost $8

Equipment

Ingredients

1 pie crust
1 lb rhubarb diced
1/3 cup flour
1 1/2 cups granulated sugar
2 eggs large
1/2 stick butter unsalted, melted
1/4 cup heavy cream

Instructions

Preheat oven to 400
Frozen Crust: Thaw pie 10 min at room temperature. Prick bottom and sides with fork. Add pie weights (or uncooked beans) and bake for 12-15 minutes. Remove weights and bake 10 min more.
Refrigerated Crust: Place pie dough in a 9-inch pie plate and crimp edges. Prick bottom and sides with fork. Add pie weights (or uncooked beans) and bake for 12-15 minutes.
1 pie crust
Let crust cool before filling.
In a bowl, toss rhubarb with 1/4 cup sugar and stir.
1 lb rhubarb, 1 1/2 cups granulated sugar
In a separate large bowl, whisk together flour, remaining sugar, eggs, butter and heavy cream until smooth & combined. Pour custard mixture into cooled pie crust.
1/3 cup flour, 2 eggs, 1/2 stick butter, 1/4 cup heavy cream, 1 1/2 cups granulated sugar
Scatter rhubarb across entire pie. Feel free to push it down into the custard a little. Sprinkle a few additional tablespoons of sugar over the top of the pie.
Bake at 400 for 50 minutes. Pie will be slightly puffed, golden brown and a little wobbly in the center. Be sure to cover crust edges with aluminum foil if it starts to brown too much.
Transfer to a wire rack and cool for 1 hour. Refrigerate until ready to serve.

Notes

**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

The post Rhubarb Custard Pie appeared first on The Food Hussy.

Mini Bacon and Egg Pies

Heather Johnson — Mon, 12 Sep 2022 11:30:00 +0000

These Mini Bacon and Egg Pies are a great breakfast idea for the whole family! Everybody can make them exactly how they like – or make a batch on Sunday and have them for quick breakfasts all week! Plus – I’ve got a cheat for the crust!

What You Will Love About Mini Bacon and Egg Pies

You’ll love how easy these are!! Mainly because we’re not using pie crust!! That’s right – I used those frozen Rhodes dinner rolls. I grab a few and throw them in a ziploc bag and then into the fridge overnight. They’re thawed by morning – you roll them out and PRESTO – PIE CRUST!

This post contains affiliate links which I make a little money on purchases. Thanks in advance! I am an Amazon associate as well as a member of other affiliate programs.

Ingredients for Mini Bacon and Egg Pie

Dinner rolls make a great hack for pie crust – then just fill with eggs, bacon & veggies for a great brunch treat!

6 Rhodes dinner rolls, room temperature – you can probably use any brand but it has to be the “raw” kind obviously
- Take frozen rolls and place in a ziploc bag in the refrigerator overnight to thaw.
4 eggs
1/4 cup cream – you can swap milk as well
salt & pepper
1/3 cup diced Colby Jack cheese – or any cheese you like!
3 slices bacon – of course we need bacon!
6 mushrooms – use whatever veggies you like and/or have on hand!

I used tomatoes in my 2nd batch!

How to Make Mini Bacon and Egg Pies

You might notice the bacon looks different in the pics. The first time I made this I did NOT pre-cook the crust or bacon. Honestly – I like my bacon underdone – but I think it was a little too “raw” looking. So I redid and precooked bacon and crust. If you’re an “underdone” bacon fan – then precook less!

Preheat oven to 350º. Place a large pan, filled halfway with water on the lower rack of the oven.
Sprinkle counter or cutting board lightly with flour as well as your dough ball. Flatten each roll into a circle with a rolling pin on a lightly floured surface.
Spray jumbo muffin tin with non-stick cooking spray
- You could also use ramekins or small baking dishes
Carefully place a dough circle into each cup of a sprayed jumbo muffin tin to cover the bottom and sides. It won’t cover all the sides – but that’s fine.
Bake pie crust circles in muffin tin for 8 min at 350º in oven
Precook bacon in air fryer at 390º for 7 min
- Don’t have an air fryer? (get one!) You can pre-cook in a frying pan – just don’t cook until crispy – leave some fat/meat showing! They’ll continue to cook a bit in the oven.
While crusts are precooking – dice cheese, cooked bacon and mushrooms.
In a large bowl, whisk together eggs, cream, salt & pepper
Remove crusts from oven, sprinkle cheese, bacon & mushrooms into each muffin cup
Pour egg mixture into muffin cups and add a pinch of salt on top of the egg filling
Place muffin tin on top rack in oven and bake for 20 minutes.
- Poke a toothpick or fork into center of one muffin cup to be sure egg is set and not runny. If runny, cook 2-3 minutes more.
Serve with a side of fresh fruit

My first batch with less done bacon

Tips, Tricks & FAQs

How do you thaw the dinner rolls?

Place 6 frozen dinner roll dough balls into a ziploc bag – laying flat. Place bag in the refrigerator overnight. By morning, the dough balls will be thawed!

Are these basically mini-quiches?

Yeah – pretty much. I just liked the tweak of using rolls instead of pie crust!

What can I use instead of cream?

You can use milk or half and half if you don’t have cream.

How do you store and reheat leftover egg pies?

Store leftovers in airtight containers and refrigerate up to a week – or in the freezer for up to three months. Reheat in the air fryer at 250º for 5 minutes or in the microwave for 2 minutes.

Variations

Crust – you could also use crescent roll dough, pie crust, puff pastry or even rolled out bread slices
Meat – swap the bacon for pre-cooked sausage
Veggies – any veggie will be delicious in this recipe – in my second batch – I used fresh tomatoes. You could also use broccoli, onion or bell pepper.
Cheese – swap the cheese with gruyere for a richer taste or cream cheese for a silkier texture.
Spices – add something like Sazon or BBQ seasoning for a zippier taste!

What to serve with Bacon and Egg Pies

More Egg Recipes

More Breakfast Recipes

This post may contain affiliate links. For more information, please see our disclosure policy.

Mini Bacon and Egg Pies

Course breakfast

Cuisine American

Keyword breakfast, pie, quiche

Prep Time 15

Cook Time 20

Total Time 35

Servings pies

Calories 248kcal

Cost $4

Equipment

Ingredients

6 Rhodes dinner rolls unbaked, room temperature
1/4 cup flour
3 slices bacon
4 eggs
1/4 cup cream
1/2 tsp salt
1/4 tsp black pepper
1/3 cup Colby Jack cheese diced
6 button mushrooms diced

Instructions

Preheat oven to 350º. Place a large pan, filled halfway with water on the lower rack of the oven. This helps add steam to the oven so the eggs are fluffy.
Sprinkle counter or cutting board lightly with flour as well as your dough ball. Flatten each roll into a circle with a rolling pin.
6 Rhodes dinner rolls, 1/4 cup flour
Spray jumbo muffin tin with non-stick cooking spray – try using butter flavored – not olive oil – if you have it
Carefully place a dough circle into each cup of a sprayed jumbo muffin tin to cover the bottom and sides. It won't cover all the sides – but that's fine.
Bake pie crust circles in muffin tin for 8 min at 350º in oven
Precook bacon in air fryer at 390º for 7 min
Don't have an air fryer? (get one!) You can pre-cook on stove – just don't cook until crispy – leave some fat/meat showing! They'll continue to cook a bit in the oven.
3 slices bacon
While crusts are precooking – dice cheese, cooked bacon and mushrooms.
1/3 cup Colby Jack cheese, 6 button mushrooms
In a large bowl, whisk together eggs, cream, salt & pepper
4 eggs, 1/4 cup cream, 1/2 tsp salt, 1/4 tsp black pepper
Remove crusts from oven, sprinkle cheese, bacon & mushrooms into each muffin cup
Pour egg mixture into muffin cups and top with a pinch of salt
Place muffin tin on top rack in oven and bake for 20 minutes.
Poke a toothpick or fork into center of one muffin cup to be sure egg is set and not runny. If runny, cook 2-3 minutes more.
Serve with a side of fresh fruit

Notes

Nutrition

The post Mini Bacon and Egg Pies appeared first on The Food Hussy.