Nothing says summer like a Mini fresh strawberry custard pie. This fresh and creamy dessert is made with Bird’s Custard Powder. The chocolate biscotti crust is filled with custard filling and topped with perfectly ripe and juicy fresh strawberries.

You can purchase already-made biscotti or try this homemade version from NY Times. The crust can also be made with French shortbread cookies for one, simple graham crackers crust, or a simple mini rustic pie crust.

Would you like to save this recipe?

We'll email this post to you, so you can come back to it later!

Ingredients Notes

The biscotti cookies are a little different and just as easy as making a graham cracker crust. I used chocolate biscotti cookies, but vanilla biscotti makes a nice crust
Sugar is used for both the Birds custard and to sweeten the biscotti crust lightly.
Butter is used to moisten and hold together the crust.
Instant Vanilla pudding makes this recipe quick and easy. Alternatively, you can use Birds Custard powder which cooks up a classic English custard. You can also substitute another pudding flavor or pastry cream.
To make the pudding or custard, you can use whole or reduced-fat milk. When making instant pudding, use cold milk.
Strawberries are the star; make sure they are perfectly ripe and juicy.

A bowl of dry ingredients for biscotti crust.

Small custard tart topped with strawberries.

Small cream pies are the perfect small-batch dessert recipe, and this pear tart is amazing. Rather than have one pie, then make it a 6-inch pie plate.

Did you make this recipe? I would love it if you left a comment or review! Be sure to sign up for the email list and follow “A Weekend Cook” on Pinterest and my Facebook page.

Strawberry Custard Pie

4 from 1 vote

A simple creamy custard strawberry tart made in individual 4-inch tart pans.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Additional Time 1

Total Time 1 30

Servings: 2 4-inch pies

Calories: 393

Ingredients Method Nutrition Notes

Ingredients

biscotti crust

4 biscotti cookies crushed fine
1 teaspoons sugar
1 tablespoons butter melted

filling

¼ package about 1.25 ounces instant vanilla pudding
½ cup cold milk
8-10 strawberries hulled and sliced

Recipe Directions

Preheat oven to 350 degrees.
Crush the biscotti into a fine crumb, Break up the cookies and place them in a plastic Ziploc bag and use a rolling pin to crush into a fine crumb. You will have about 1 cup of crumbs.
In a bowl combine the biscotti crumbs, sugar, and melted butter. Mix until all the crumbs are moist.
Divide the biscotti crumbs between 4 individual tart pans. Press down on the bottom and up the sides.
Bake for about 6-8 minutes until the crust turns a golden brown. Remove from oven and let cool while you prepare the filling.
If you don’t care for the flavor of biscotti this recipe is fantastic with a basic graham cracker crust.
!make the filling
In a small bowl whisk together the pudding mix and milk until begins to thicken, about 2 minutes.
Arrange the sliced strawberries on the top of the cooled custard and chill for at least 1 hour before serving.

Would you like to save this recipe?

We’ll email this post to you, so you can come back to it later!

Nutrition

Serving: 1tartCalories: 393kcalCarbohydrates: 50gProtein: 7gFat: 19gSodium: 223mgFiber: 3gSugar: 24g

Notes

You can also use Birds custard powder and cook acording to package directions.

p you create the perfect biscotti pie crust:

Traditional almond biscotti also works well for this recipe

The biscotti should be finely crushed to ensure your crust holds together well. You can use a food processor for this, or place the biscotti in a sealed plastic bag and use a rolling pin to crush them.

Mix the crushed biscotti with melted butter. This will help the crumbs stick together and form a solid crust.

When pressing the mixture into your pie dish, be sure to press firmly so that the crumbs compact together. This will help the crust hold its shape when cut.

Bake the crust in a preheated oven for about 6-8 minutes before adding the filling. This helps the crust set and keeps it from getting soggy.

Allow the crust to completely cool before adding the filling, especially if it’s a no-bake filling. This will help prevent the crust from getting soggy.