Custard Peach Pie Recipe

Introduction

This Custard Peach Pie beautifully combines the sweet juiciness of ripe peaches with a smooth, creamy custard filling inside a buttery crust. Perfect for summer or holidays, it offers a comforting and elegant dessert that’s both refreshing and indulgent.

Ingredients

• 1 unbaked 9-inch pie crust (homemade or store-bought)
• 1 cup (240ml) heavy cream
• ½ cup (120ml) whole milk
• 3 large eggs
• ½ cup (100g) granulated sugar
• 1 teaspoon vanilla extract
• 2 tablespoons (15g) all-purpose flour
• Pinch of salt
• 3–4 fresh peaches, peeled and sliced (about 3 cups / 450g)
• 2 tablespoons granulated sugar (for tossing peaches)

Instructions

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

Tips & Variations

• Use ripe, sweet peaches for the best flavor; underripe fruit can make the pie tart.
• Avoid overbaking to keep the custard silky and smooth; remove the pie when the custard is just set.
• Pat the peach slices dry to prevent excess juice from making the filling runny.
• For a crisper crust, blind-bake the pie crust before adding the filling.
• Try adding ½ teaspoon cinnamon and a pinch of nutmeg for a spiced variation.
• Replace half the cream with coconut milk and sprinkle toasted coconut on top for a tropical twist.
• Mix in blueberries or raspberries with the peaches for a berry-peach combination.

Storage

Store the pie covered in the refrigerator for up to 4 days. Avoid freezing, as the custard may separate upon thawing. Serve cold or allow it to come to room temperature before serving for best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned peaches?

Yes, you can use canned peaches. Just make sure to drain them thoroughly and pat dry to avoid excess moisture in the pie.

Can I make this ahead?

Absolutely. This pie is best made a day ahead so it can chill and set properly for clean slices and optimal flavor.

Custard Peach Pie Recipe

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★★★★★

4.5 from 72 reviews

• Author: Naomi
• Total Time: 3 hours (including chilling time)
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This Custard Peach Pie blends the juicy sweetness of ripe peaches with a smooth, creamy custard filling inside a buttery 9-inch pie crust. Baked to a golden top with vibrant peach slices peeking through, it offers a perfect balance of summer freshness and cozy dessert comfort, ideal for gatherings and special occasions.

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Ingredients

Scale 1x2x3x

For the Pie Crust

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

For the Custard Filling

• 1 cup (240ml) heavy cream
• ½ cup (120ml) whole milk
• 3 large eggs
• ½ cup (100g) granulated sugar
• 1 teaspoon vanilla extract
• 2 tablespoons (15g) all-purpose flour
• Pinch of salt

For the Peach Layer

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

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Instructions

1. Prepare the Peaches: Blanch peaches in boiling water for 30 seconds, then plunge into ice water to loosen skins. Peel, slice, and toss with 2 tablespoons sugar. Set aside to macerate while you prepare the custard.
2. Preheat and Prepare the Crust: Preheat your oven to 375°F (190°C). Fit the pie crust into a 9-inch pie dish, crimp the edges, and prick the bottom lightly with a fork to prevent bubbling during baking.
3. Make the Custard Filling: In a mixing bowl, whisk together the eggs, granulated sugar, all-purpose flour, and pinch of salt until smooth. Gradually whisk in the whole milk, heavy cream, and vanilla extract until the mixture is pale and slightly frothy.
4. Assemble the Pie: Evenly arrange the macerated peach slices in the prepared pie crust. Gently pour the custard mixture over the peaches, ensuring it fills gaps and covers the fruit uniformly.
5. Bake: Place the pie on the center rack of the oven and bake for 40 to 50 minutes, or until the custard is set and the top is lightly golden. Test doneness by inserting a knife near the center—it should come out mostly clean.
6. Cool and Chill: Remove the pie from the oven and cool completely on a wire rack. Then refrigerate for at least 2 hours to allow the custard to fully set and firm up.
7. Serve: Slice into wedges and serve chilled or at room temperature. Optionally dust with powdered sugar or add a dollop of whipped cream for extra indulgence.

Notes

• Use ripe, sweet peaches for optimal flavor; underripe peaches may impart tartness.
• Avoid overbaking to keep custard silky; remove from oven as soon as set.
• Blind-bake the crust if you prefer a crisper base.
• Pat peaches dry before assembling to avoid excess moisture in the filling.
• Do not pour hot custard over peaches to prevent uneven cooking of fruit.
• Ensure chilling time is observed for clean slices and proper setting.
• Flavor variations include adding cinnamon and nutmeg for spice, coconut milk substitution, or adding berries.
• Store refrigerated, covered, up to 4 days. Do not freeze as custard may separate.
• Use canned peaches for a convenient alternative; drain and pat dry well.
• Mini pies can be made in muffin tins for kid-friendly portions.

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

Keywords: custard peach pie, peach dessert, custard pie, summer pie, creamy pie dessert, fruity pie recipe, baked custard pie