Strawberry Custard Pie with Almond Cream

Chloé Delice

If pie is on your mind and you want a decadent, yet sweet and fruity pie, then try this Strawberry Custard Pie with Almond Cream. The custard is cool and creamy. The crust is flaky and buttery. And the almond cream topping is decadent. Everyone will want a piece of this rich and creamy pie. It is easy to make and wonderful to eat. The textures and flavors will whisk away the stress of the week. Why not make one this weekend?


  • 100 grams butter (soft, diced)
  • 60 grams powdered sugar
  • salt
  • 40 grams egg
  • 200 grams flour
  • 200 milliliters milk
  • 32 grams egg yolks
  • 30 grams sugar
  • 16 grams cornstarch
  • 20 grams butter
  • 60 grams softened butter
  • 60 grams powdered sugar
  • 60 grams egg
  • 60 grams ground almonds
  • 4 grams cornstarch
  • 500 grams strawberries (fresh)
  • 50 grams sugar
  • water (2.5 cl.)
  • 1 sheet gelatin
  • 3 pistachios (toasted)


  1. Sweet Dough Pastry Preparation:
  2. Cream butter, sugar, and a pinch of salt in the food processor bowl.
  3. Add egg, then flour, and mix until the dough forms a ball.
  4. Wrap dough in plastic film, and refrigerate for 30 minutes.
  5. Custard Preparation:
  6. Boil milk.
  7. In a bowl, mix egg yolks and sugar until whitish.
  8. Stir in cornstarch, and mix.
  9. Remove milk from heat, and pour 1/3 of the hot milk in egg and sugar mixture, whisking gently.
  10. Pour the mixture back in the saucepan, and cook until the cream thickens.
  11. Be careful not to burn it, whisk constantly over low heat.
  12. Stir in the diced butter, mix so that it melts completely. (Butter is optional, but makes the custard more velvety and smooth).
  13. Cover the surface of the custard with plastic wrap to prevent the formation of a crust. Cool completely.
  14. Roll out dough and place in a 22 centimeter diameter pie pan. Prick the bottom with a fork.
  15. Let stand for 15 minutes to cool.
  16. Preheat oven to 355 degrees Fahrenheit.
  17. Almond Cream Preparation:
  18. Mix butter and sugar.
  19. Gradually mix in eggs.
  20. Add almond powder and cornstarch, stir. You must obtain a smooth texture (but be careful not to over work it)
  21. Fill your pastry with almond cream and bake for 20-25 minutes at 355 F.
  22. Cool on a rack.
  23. Homemade Glaze Preparation:
  24. Soak gelatin in cold water.
  25. Cook sugar and water to get a syrup. (Do not caramelize)
  26. Add the softened and drained gelatin.
  27. Let cool.
  28. Pour custard on top of almond cream in pastry.
  29. Cut strawberries in half, place on top of the pie.
  30. Sprinkle with toasted pistachio chips.
  31. Using a brush, coat the pie with homemade glaze.
  32. Serve cold.
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