Strawberry and Rhubarb Custard Pie with whipped coconut cream and lemon zest
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Strawberry Rhubarb Custard Pie

Strawberry Rhubarb Custard Pie is an old fashioned custard pie flavored with strawberries and rhubarb. Dairy-free, grain-free, and refined sugar-free.
Prep Time10 mins
Cook Time50 mins
0 mins
Total Time1 hr
Course: Dessert
Cuisine: American, Swedish
Keyword: Blueberry Pie, Custard, Rhubarb, Strawberry
Servings: 8 Servings
Calories: 141kcal

Ingredients

  • 1 recipe of Strawberry Rhubarb Compote
  • 3 whole eggs
  • 3/4 cup monk fruit sweetener
  • 2 1/2 tbsp cassava flour
  • 1/8 tsp pink salt
  • 1 1/2 cup canned full fat coconut milk

Instructions

  • Preheat 350.
  • Beat Eggs until foamy.
  • Add sugar, flour and coconut milk.
  • Pour in Strawberry Rhubarb Compote.
  • Stir together well.
  • Pour into an uncooked pie shell or make my Pie Crust grain-free, dairy free.
  • Bake at 35-50 minutes.
  • Remove from oven allow to cool.
  • Refrigerate for 2 hours before cutting into it and eating.

Notes

Nutrition Facts
Servings 8.0
Amount Per Serving
Calories 141
% Daily Value *
Total Fat 9 g 14 %
Saturated Fat 6 g 29 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 70 mg 23 %
Sodium 124 mg 5 %
Potassium 157 mg 4 %
Total Carbohydrate 14 g 5 %
Dietary Fiber 2 g 7 %
Sugars 4 g  
Protein 4 g 8 %
Vitamin A 3 %
Vitamin C 21 %
Calcium 8 %
Iron 6 %
* The Percent Daily Values are based on a 2,000 calorie diet so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.