Crustless Strawberry Custard Pie

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I’ve made this before with blackberries: Crustless Blackberry Custard Pie and this time I tried it with strawberries. Verdict: expect to see this recipe using every single fruit by the end of 2019. It’s SO damn good. And SO damn easy.

When my husband walked by and noticed it on our counter top he said, “Oh, a grammy dessert!” He labels any dessert that has a rustic edge and/or cooked fruit as a “grammy dessert.” I take this is as a compliment because in all honesty, the grammies of the world have reputations for delicious food.

Along the years he’s also classified the following as grammy desserts (“grandma” desserts to the fellow Americans):

Apple Clafoutis

Tarte aux Poires (French Pear Tart)

Persimmon Frangipane Tart

Almond Fig & Apple Cake

French Walnut Cake

Cherry Clafoutis

Old-Fashioned Chocolate Pudding

To name a few. And guess what? The grammy desserts always get devoured within 24 hours, much like this one. It’s delicious warm from the oven, cold, room temperature, with or without ice cream and whipped cream. It’s just undeniably delicious however you choose to consume it. If you wait for it too cool and set, it cuts cleanly and can be served on a plate. If eating straight from the oven, it can be served in a bowl.

Crustless Strawberry Custard Pie snippet

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