This White Chocolate Strawberry Custard Pie is soft, creamy, and quietly indulgent in the best way. Fresh strawberries bake down into tender, jammy pockets while chopped white chocolate melts into the custard, creating little bursts of sweetness throughout every slice. The result is a pie that’s smooth and silky at the center, lightly set around the edges, and luxuriously creamy from top to bottom.
If you’re not familiar with custard, it’s a classic dessert made by gently baking eggs with milk or cream until it thickens into a velvety, spoonable texture. Unlike pudding, custard is set in the oven, giving it structure while still staying soft and melt in your mouth tender. In this pie, the custard holds everything together, wrapping the juicy strawberries and white chocolate in a rich, creamy base that practically melts as you eat it.
This is the kind of dessert that feels elegant without being fussy. This recipe uses simple ingredients, requires minimal prep, and is great for when you need a recipe for left over egg yolks! Great served slightly warm or at room temperature and perfect for holidays, brunch tables, or anytime you want a dessert that looks impressive, but tastes even better.
Why you’ll love this recipe!
What ingredients do I need?
- Egg Yolks: The foundation of the custard, giving it richness, body, and a smooth, luxurious texture.
- Whole Milk and Heavy Cream: This combination creates balance, the milk keeps the custard light, while cream adds richness and silkiness.
- Vanilla Bean Paste: Adds warmth and depth, enhancing both the strawberries and white chocolate.
- All-Purpose Flour: Stabilizes the custard so it slices cleanly while staying soft and creamy.
- Granulated Sugar: Sweetens without overpowering the delicate flavors.
- Fresh Strawberries: Bake into tender, juicy layers that slightly burst and melt into the custard.
- White Chocolate: Melts gently into the custard, creating creamy, sweet pockets throughout the pie.
Recipe Variations
- Citrus Forward: Add a little lemon or lime zest for brightness.
- Almond Topped: Sprinkle toasted, sliced almonds on top before baking
- Bake inside a pie par-baked pie crust for more structure!
Pro Tips
- Blend or strain the custard for ultimate smoothness. Custard shows everything. Even small flour lumps will set as it bakes, so blending the mixture briefly or straining it before pouring ensures a silky, lump free texture. I use my immersion blender for this.
- Bake low and slow. Custard is gentle by nature. Baking at 325°F allows the eggs to set slowly, preventing curdling, cracking, or a grainy texture. Higher heat can cause the custard to scramble instead of thicken smoothly.
- Look for a subtle jiggle when it is done. The pie is done when the edges are set but the center still jiggles slightly when the pan is gently shaken. It will continue to firm up as it cools, giving you that perfect creamy slice.
- Let the pie rest before slicing. Cooling for at least 10–15 minutes allows the custard to finish setting. Cutting too soon can cause the center to ooze instead of slice cleanly.
- Arrange fruit evenly for balanced bites: Spread the strawberries in an even layer so every slice gets fruit and white chocolate. Piling them in the center can cause uneven baking.
- Avoid overbaking. Overbaked custard becomes dense and rubbery. If you’re unsure, err on the side of underbaking—the custard will continue to set as it cools.
- If the strawberries are really juice, toss them in 1 tsp of cornstarch first to help soak up the juices and prevent it from getting too watery.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Strawberries: Swap with raspberries or sliced peaches
- Vanilla bean Paste: Pure vanilla extract works well too
- White Chocolate: Replace with milk chocolate for a richer flavor
- Heavy Cream: Use half-and-half in place of milk and cream for slightly lighter texture
Dietary Substitutions
- Gluten Free: Use a 1:1 gluten free flour blend
- Lower Sugar: Reduce sugar to ⅓ cup (custard will be less sweet)
- Dairy Free: Use full fat coconut milk and dairy free white chocolate (texture will be softer)
Leftovers and Storage
- Store covered in the refrigerator for up to 3 days.
- Serve cold, room temperature, or gently warmed.
- To reheat: Place the pie in a 275°F oven, loosely tented with foil, for 10–15 minutes. Warm just until the center is slightly warm to the touch.
But, I Still Have A Few Questions…
What is the texture of this pie like?
This pie is incredibly silky and custard forward. The center is soft, creamy, and smooth, with tender, juicy strawberries and pockets of melted white chocolate throughout. It slices cleanly, but melts as you eat it.
How do I know when it’s done baking?
The edges should be set, and the center should jiggle slightly when gently shaken. It will firm up more as it cools.
Can I make this ahead of time?
Yes! Bake up to 24 hours ahead and store in the refrigerator. Bring to room temperature before serving.
Can I serve it chilled?
Yes you can. When chilled it becomes firmer and more pudding like, but still smooth and delicious.
Why is my custard lumpy?
This usually happens if the flour isn’t fully incorporated. Blending or straining the mixture before baking prevents this.
Why does my custard look watery, or softer, around the strawberries?
Fresh strawberries release a lot of juice as they bake, which can make the custard appear slightly softer or “watery” around the fruit—this is completely normal! The custard itself is still set, but the natural juices from the strawberries create extra moisture pockets. As the pie cools, the custard will continue to firm up. For a slightly firmer texture, you can pat the strawberries dry before adding them to the pie or allow the pie to cool longer before slicing.
Can I freeze this pie?
Freezing is not recommended because custard can separate and lose its silky texture.
How can I rewarm this?
To gently rewarm without compromising the custard’s silky texture, place the pie in a 275°F oven, loosely tented with foil, for 10–15 minutes. Warm just until the center is slightly warm to the touch, not hot. Avoid microwaving, as it can heat unevenly and cause the custard to become grainy or rubbery.
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Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
White Chocolate Strawberry Custard Pie
Ingredients
- 5 large egg yolks
- 1 cup whole milk
- 1 cup heavy cream
- 1 tsp vanilla bean paste or vanilla extract
- Pinch of salt
- ¾ cup all-purpose flour
- ½ cup granulated sugar
- 2 cups fresh strawberries hulled and halved
- 6 oz white chocolate chopped
Instructions
- Preheat oven to 325°F (160°C).
- In a mixing bowl, whisk egg yolks, milk, heavy cream, vanilla, salt, flour, and sugar until completely smooth. Use an immersion blender, or strain with a fine mesh strainer, if needed to get rid of the lumps.
- Arrange strawberries evenly in a 9-inch pie dish. Sprinkle chopped white chocolate evenly over the berries.
- Pour custard mixture over strawberries and chocolate.
- Bake for 40–45 minutes, until the edges are set and the center is slightly jiggly.
- Remove from oven and cool for at least 10 minutes before serving. Serve warm or at room temperature.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.