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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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.
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