Strawberry Custard Pie

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4 from 1 vote

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

Prep Time10

Cook Time20

Additional Time1

Total Time1 30

Course: Dessert

Cuisine: American

Servings: 4-inch pies

Calories: 393kcal

Author: Sydney Dawes

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

Instructions

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.

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.

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