Strawberry Dessert Flan Pie

We absolutely love making our Strawberry Dessert Flan, it’s unique and fun and it’s we always get “why did you guys top strawberry on your flan”, that’s until our guest tastes it and are blown away by the flavor combination.  We make our pie with a buttery crust, silky custard, and a glossy strawberry topping that makes it look so unique.

It’s simple to make and if you can believe this we think it tastes even better than it looks. We also make this to take to family dinners and to sell at bake sales.

What Makes Our Unique Pie Recipe So Good

• Three layers of texture: Crisp, buttery crust; velvety vanilla flan; juicy strawberries wrapped in a glossy glaze.
• Easy technique:The custard bakes low and slow, and the glaze is a quick stovetop stir.
• Stability for events: It slices clean, holds its shape, and keeps its shine on a dessert table.
• Balanced sweetness: The custard is lightly sweet, letting the flavor of the berries make up for it.
• Make ahead friendly: Bake the flan base a day ahead and top with strawberries before serving.

Ingredients

• Crust:
  • 1 1/2 cups graham cracker crumbs (or vanilla cookie crumbs)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of fine salt
• Flan (Custard) Filling:
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (12 oz) evaporated milk
  • 3 large eggs
  • 2 large egg yolks
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon fine salt
  • Optional: 1 teaspoon lemon zest for brightness
• Strawberry Topping:
  • 1 1/2 pounds fresh strawberries, hulled and halved
  • 1/2 cup strawberry jam (or seedless red berry jelly)
  • 1 tablespoon lemon juice
  • 1 tablespoon water
• Optional Shine/Set Boost:
  • 1 teaspoon cornstarch mixed with 1 teaspoon water (if jam is thin)

 Instructions

1. Prep the pan: Heat oven to 350°F (175°C). Lightly butter a 9-inch pie dish or tart pan with removable bottom. Set aside.
2. Make the crust: Mix graham crumbs, sugar, and salt.Pour in melted butter and stir until it resembles damp sand. Press firmly into the bottom and up the sides of the pan.
3. Pre-bake: Bake the crust for 8–10 minutes until fragrant and lightly golden. Cool while you prep the custard.
4. Blend the custard: In a bowl, whisk condensed milk, evaporated milk, eggs, yolks, vanilla, salt, and optional lemon zest until smooth.Avoid whipping in lots of air—gentle is your friend.
5. Strain for silkiness: Pour the custard through a fine mesh sieve into a pitcher. This traps any bubbles or egg bits and yields a super smooth flan.
6. Set up a water bath: Place the pie pan on a rimmed baking sheet. Pour custard into the crust.Carefully pour hot water into the baking sheet until it reaches halfway up the sides of the pie pan. This prevents cracking and helps even baking.
7. Bake low and slow: Bake at 325°F (160°C) for 30–40 minutes, until the edges are set and the center has a slight jiggle, dont  over bake.
8. Cool completely: Remove from the water bath.Let cool to room temp, then chill at least 4 hours (overnight is better). This is where the magic happens.
9. Prep the strawberries: Pat the halved berries dry with a paper towel so they don’t water down the glaze. Arrange them neatly over the chilled flan, cut sides down for that bakery look.
10. Make the glaze: Warm jam, lemon juice, and water in a small saucepan over low heat until melted and glossy.If runny, stir in the cornstarch slurry and simmer 30 seconds to thicken slightly.
11. Gloss it up: Brush the warm glaze over the strawberries, coating every berry for maximum shine and flavor.
12. Final chill: Refrigerate 30–45 minutes to set the glaze. Slice with a sharp knife wiped clean between cuts. Serve smugly.

Leftover Storage Guide

• Refrigeration: Cover loosely with foil or a vented dome and refrigerate up to 3 days.Avoid plastic wrap touching the glaze as it sticks.
• Make-ahead: Bake the flan and chill up to 24 hours ahead. Add strawberries and glaze the day of serving for peak freshness.
• Freezing: Not ideal once topped. If you must, freeze the baked, cooled flan base (without berries) up to 1 month, well wrapped.Thaw overnight, then top and glaze fresh.
• Transport tips: Keep it cold and flat. A chilled pie travels better, and the slices will hold. We always take with us extra glaze for touch ups.

Nutritional Perks

• Protein and calcium: Eggs and dairy provide satiety and bone-friendly nutrients.
• Real fruit: Strawberries deliver vitamin C, fiber, and antioxidants plus juicy sweetness that lets you keep added sugar in check.
• Portion wise: This pie is rich, so modest slices hit the spot. You get satisfaction without needing big slices.

Don’t Make These Errors

• Skipping the water bath: Leads to curdled or cracked custard. This is a must if you want that silky texture.
• Overbaking: Custard should wobble slightly when done. If it’s firm in the oven, it’ll be rubbery when chilled.
• Wet berries: Water dilutes the glaze and makes it slide off.Dry the strawberries well.
• Too much glaze heat: Boiling jam can get cloudy and thick. Warm it gently until just fluid and glossy.
• Cutting too soon: Let the glaze set. Rushing equals messy slices.

Recipe Variations

• Chocolate crust twist: Swap graham crumbs for chocolate cookie crumbs.Adds a brownie-adjacent vibe that loves strawberries.
• Citrus kiss: Add 1 tablespoon orange zest to the custard and glaze with orange marmalade for a creamsicle berrry variation.
• Mixed berries: Combine strawberries with raspberries and blueberries. Use a neutral red jelly for a unified shine.
• Caramel flan mash-up: Drizzle 2–3 tablespoons warm dulce de leche over the crust before adding custard. It subtly caramelizes into the base, this is so good.
• Gluten free: Use certified GF cookie crumbs for the crust. Everything else is naturally GF.
• Lighter version: Use reduced fat evaporated milk and half the crust butter. Texture stays silky; flavor stays happy.

FAQ

Can I use a traditional pastry crust instead of graham?

Yes.

Bake a chilled pastry crust at 375°F (190°C) with pie weights for 15 minutes, remove weights, and bake 8–10 more minutes until golden. Cool, then proceed with the custard.

Do I really need to strain the custard?

If you want ultra smooth flan, absolutely. Straining removes chalazae and bubbles, giving a smooth texture.

My custard cracked – what happened?

Likely overbaked or baked without a proper water bath. It can also crack when cooled too fast. The good news: the strawberry topping hides a multitude of sins.

Can I use frozen strawberries?

Not recommended for topping, they release too much liquid and don’t hold shape. If you must then go right ahead.

How do I get clean slices?

Chill well, use a sharp knife, and wipe the blade between cuts. A small offset spatula helps lift slices without wrecking the crust.

Can I make it dairy free?

You can experiment with full fat coconut milk plus a dairy-free condensed milk alternative, but set and flavor will vary.

Baking Outside the Box

We really love to try new things and are always thrilled each time we bake this, we both think it’s a good idea to think outside the box and come up with new recipes. Our Strawberry Dessert Flan Pie is simple, elegant, and  satisfying just like our mini pumpkin donuts which is always a hit at family gatherings. Happy Baking Guys.