Strawberry Custard Pie with Almond Cream

Chloé Delice
Strawberry Custard Pie with Almond Cream


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
40 grams eggs
200 grams flour
200 milliliters milk
32 grams egg yolks
30 grams sugar
16 grams corn starch
20 grams butter
60 grams softened butter
60 grams powdered sugar
60 grams eggs
60 grams ground almonds
4 grams corn starch
500 grams strawberries (fresh)
50 grams sugar
water (2.5 cl.)
1 sheet gelatin
3 pistachios (toasted)


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