Custard Peach Pie Recipe

Introduction

This Custard Peach Pie combines the sweet juiciness of fresh peaches with a silky, creamy custard nestled in a buttery crust. It’s a perfect dessert to celebrate summer’s bounty or to impress at any gathering with its beautiful golden top and vibrant fruit slices.

Ingredients

• 1 unbaked 9-inch pie crust (homemade or store-bought)
• 1 cup (240ml) heavy cream
• 1/2 cup (120ml) whole milk
• 3 large eggs
• 1/2 cup (100g) granulated sugar
• 1 tsp vanilla extract
• 2 tbsp (15g) all-purpose flour
• Pinch of salt
• 3–4 fresh peaches, peeled and sliced (about 3 cups / 450g)
• 2 tbsp granulated sugar (for tossing peaches)

Instructions

1. Step 1: Blanch peaches in boiling water for 30 seconds, then immediately transfer to ice water. Peel, slice, and toss with 2 tablespoons of sugar. Set aside to macerate.
2. Step 2: Preheat the oven to 375°F (190°C). Fit the pie crust into a 9-inch pie dish, crimp the edges, and lightly prick the base with a fork.
3. Step 3: In a bowl, whisk together eggs, sugar, flour, and salt until smooth. Gradually whisk in the milk, cream, and vanilla extract until combined and slightly frothy.
4. Step 4: Arrange the peach slices evenly in the prepared crust. Pour the custard gently over the peaches, filling gaps and covering the fruit.
5. Step 5: Bake on the center rack for 40 to 50 minutes, until the custard is just set and the top turns lightly golden. A knife inserted near the center should come out mostly clean.
6. Step 6: Cool the pie completely on a rack, then refrigerate for at least 2 hours to fully set.
7. Step 7: Slice and serve chilled or at room temperature. Optionally, dust with powdered sugar or add a dollop of whipped cream.

Tips & Variations

• Use ripe, sweet peaches for the best flavor and avoid overbaking to keep the custard silky.
• Blind-bake the crust for extra crispness if desired.
• Pat peaches dry before assembling to prevent excess moisture.
• For a twist, add 1/2 tsp cinnamon and a pinch of nutmeg for a spiced version.
• Replace half the cream with coconut milk and top with toasted coconut for a tropical variation.
• Mix in blueberries or raspberries for a berry-peach combo.
• Serve with whipped cream, vanilla ice cream, caramel drizzle, or fresh mint for extra flair.

Storage

Refrigerate the pie covered for up to 4 days. Do not freeze, as the custard can separate. Serve cold or bring to room temperature before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned peaches instead of fresh?

Yes, canned peaches work well if you drain and pat them dry thoroughly to avoid extra moisture in the pie.

Can I make this pie ahead of time?

Absolutely. Making the pie a day ahead helps the custard set fully and makes for cleaner slices when serving.

Custard Peach Pie Recipe

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★★★★★

4.4 from 61 reviews

• Author: Harper
• Total Time: 3 hours
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This Custard Peach Pie combines the luscious sweetness of fresh peaches with a rich, creamy custard enveloped in a buttery pie crust. Perfectly baked to a golden finish, this dessert offers a refreshing yet indulgent slice of summer comfort that’s ideal for family gatherings, holiday tables, or any special occasion.

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Ingredients

Scale 1x2x3x

Pie Crust:

• 1 unbaked 9-inch pie crust (homemade or store-bought)

Custard Filling:

• 1 cup (240ml) heavy cream
• 1/2 cup (120ml) whole milk
• 3 large eggs
• 1/2 cup (100g) granulated sugar
• 1 tsp vanilla extract
• 2 tbsp (15g) all-purpose flour
• Pinch of salt

Peach Layer:

• 3–4 fresh peaches, peeled and sliced (about 3 cups / 450g)
• 2 tbsp granulated sugar (for tossing peaches)

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Instructions

1. Prepare the Peaches: Blanch the peaches in boiling water for 30 seconds, then immediately transfer them to ice water to stop cooking. Peel off the skins, slice the peaches, and toss them with 2 tablespoons of granulated sugar. Set aside to macerate and release their natural juices.
2. Preheat & Crust: Preheat your oven to 375°F (190°C). Fit the unbaked pie crust into a 9-inch pie dish, crimp the edges decoratively, and prick the base lightly with a fork to prevent bubbling.
3. Make the Custard: In a mixing bowl, whisk together the eggs, sugar, flour, and a pinch of salt until the mixture is smooth. Gradually add in the whole milk, heavy cream, and vanilla extract while continuing to whisk, ensuring the custard is well combined and slightly frothy.
4. Assemble: Arrange the sugared peach slices evenly across the pie crust, creating a uniform layer. Pour the custard mixture gently over the peaches, filling the gaps and covering the fruit completely without spilling.
5. Bake: Place the pie on the center rack of the oven and bake for 40 to 50 minutes until the custard is just set. The top should turn a light golden color and a knife inserted near the center should come out mostly clean, indicating doneness.
6. Cool & Chill: Remove the pie from the oven and allow it to cool completely on a wire rack. Once cooled, refrigerate the pie for at least 2 hours to ensure the custard fully sets for clean, neat slices.
7. Serve: Slice and serve the pie chilled or at room temperature. Optionally, dust the top with powdered sugar or add a dollop of whipped cream for extra indulgence.

Notes

• Use ripe, sweet peaches for the best flavor and juiciness.
• Avoid overbaking the pie to keep the custard silky and smooth.
• For a crisper crust, consider blind-baking the crust before adding filling.
• Pat peaches dry if they are very juicy to prevent a soggy crust.
• Do not pour hot custard over peaches to avoid uneven cooking of the fruit.
• Ensure the pie is thoroughly chilled before slicing to maintain clean cuts.
• Variations include adding spices like cinnamon and nutmeg, using coconut milk, or mixing in berries for flavor twists.
• Store leftover pie covered in the refrigerator for up to 4 days, do not freeze to prevent custard separation.
• Using canned peaches is acceptable if well-drained and patted dry.
• Make-ahead tip: Prepare the pie a day in advance for best slicing results.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: custard peach pie, peach dessert, creamy peach pie, summer pie, baked custard pie, fruity dessert, homemade peach pie, American dessert