Custard Peach Pie - A Sweet Summer Slice to Savor

This Custard Peach Pie combines ripe peaches with creamy custard, creating a delightful summer dessert.

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Prep Time 30

Cook Time 50

Chilling Time 2

Total Time 3 20

Servings: 8 slices

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Crust

1 pre-made pie crust Blind-bake for a crisper base.

For the Filling

4 cups fresh peaches Sliced, use canned if necessary
3 eggs Essential for thickening custard
3/4 cup sugar Can replace with honey or sugar alternatives
1/4 cup flour Use cornstarch for gluten-free
1/4 teaspoon salt Enhances flavor
1 cup milk Can substitute with half-and-half or almond milk
1 cup cream For a rich custard base
2 teaspoons vanilla extract For flavor depth

Equipment

9-inch pie dish
mixing bowl
whisk

Method

Step-by-Step Instructions for Custard Peach Pie

Blanch peaches in boiling water for 30 seconds, then place in an ice bath. Peel, slice, and macerate with sugar for 15 minutes.
Preheat oven to 375°F (190°C). Fit the pie crust in a 9-inch dish, crimp edges and prick the bottom.
Whisk together eggs, sugar, flour, and salt in a bowl. Gradually add milk and cream while whisking until frothy.
Layer sliced peaches in the crust, then pour custard filling over the peaches.
Bake for 40-50 minutes until custard is set and golden. Test with a knife for doneness.
Cool pie for 30 minutes, then refrigerate for at least 2 hours.
Slice and serve chilled or at room temperature, optionally with whipped cream.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 6mgCalcium: 80mgIron: 1mg

Notes

Ensure to use ripe peaches for best flavor. Refrigerating the pie enhances texture and flavor significantly.

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