Rhubarb-Strawberry Custard Pie
(A variation on a Lucky Leaf recipe)
1 (9 inch) frozen pie shell
1 cup of Greek yoghurt ( mine was homemade)
3/4 cup sugar
2 tablespoons flour
2 teaspoons vanilla extract
1 (21 oz. can) Lucky Leaf Strawberry Rhubarb Pie Filling (we can't grow rhubarb down here in southwest Louisiana!)
3 Tbsp. flour
2 Tbsp. sugar
3 Tbsp. cold butter( cut into small pieces)
Preheat oven to 400 degrees F.
Mix together Greek yoghurt, sugar, egg, flour, and vanilla until smooth.
Gently fold in full can of Lucky Leaf Strawberry-Rhubarb Pie Filling into the yoghurt mixture.
Pour the filling into the unbaked pie crust.
Bake in the preheated oven for 25 minutes.
While the filling is baking, prepare the topping.
In a medium bowl combine flour and sugar and cut in cold butter until crumbly.
After the filling has baked for 25 minutes sprinkle the topping over the top of the pie.
Return pie to the oven for additional 15 minutes. (Maybe be sure the topping is browned, which I didn't.)
Let pie cool before serving.
My hub's reaction: "It is refreshing on a hot summer day."
Thumbs Up! A Keeper! ( Husband, too!)
Update on August 1, 2015
Today I tried this recipe again. This time I reduced the butter in the crumble topping to 2 tablespoons and added the topping just before putting the pie into the oven to bake for 40 minutes. I like the way this looks better than my first try. Will let you know if it also tastes better with a browned topping. Linda
Update on May 9, 2016
I made this same rhubarb/strawberry cream pie filling tonight, but used a graham cracker crumb pie shell ( store bought❣). And added an oatmeal, flour, sugar, butter, and salt crumble topping after baking at 400 degrees F for 20 minutes. Then finished baking for 20 more minutes. I am chilling it and taking it to our Keenagers' Luncheon tomorrow.
Wonder how many of these southern folks have eaten rhubarb pie?