Strawberry Custard Pie Bars
Delightful Strawberry Custard Pie Bars, perfect for a summer treat! With a sweet cookie crust, fresh strawberries, and creamy custard, these bars are easy to make and utterly delicious.
Equipment
- 9x13-inch baking pan
- Medium Bowl
- Whisk
Ingredients
Crust
- 17.5 oz Betty Crocker sugar cookie mix pouch
- 0.5 cup softened butter
- 2 Tablespoons all-purpose flour for crust
- 1 large egg for crust
Filling
- 4 cups fresh strawberries
- 3 large eggs beaten, for filling
- 1 cup granulated sugar
- 1 cup heavy whipping cream
- 0.25 cup all-purpose flour for filling
- 0.5 teaspoon salt
- 2 teaspoons vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Lightly mist a 9x13 inch baking pan with non-stick spray.
- In a medium bowl, combine the sugar cookie mix, softened butter, 2 tablespoons of flour, and 1 large egg. Mix until you have a crumbly dough, then press it firmly into the bottom of your prepared baking pan.
- Wash, remove the stems, and roughly chop the fresh strawberries. Scatter these evenly over the pressed cookie crust.
- In a separate medium bowl, whisk together the 3 beaten eggs, granulated sugar, heavy whipping cream, 1/4 cup flour, salt, and vanilla extract until smooth and well combined.
- Carefully pour the smooth custard mixture over the layer of strawberries in the pan. Bake for 50-60 minutes, or until the edges are set and the center has a slight jiggle.
- Let the pie bars cool completely at room temperature before slicing. This is key for the custard to set perfectly.
Notes
If you have any leftovers, cover them and store in the refrigerator for up to 3 days. For the best texture, let them warm to room temperature before enjoying.
Nutrition Information per serving:
- Calories: 202kcal
- Total Carbs: 20g
- Net Carbs: 19g
- Fats: 13g
- Protein: 3g
