Custard Peach Pie – A Creamy, Fruity Slice of Comfort Recipe

Introduction

This Custard Peach Pie is a creamy and fruity dessert that perfectly balances sweet peaches with a smooth, delicate custard. It’s an inviting slice of comfort that shines in warmer months but delights any time of year.

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: Prepare the peaches by blanching them in boiling water for 30 seconds, then immediately transferring them to ice water. Peel, slice, and toss with 2 tablespoons of granulated 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 the eggs, 1/2 cup 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 prepared crust. Pour the custard mixture gently over the peaches, covering the fruit and filling in gaps.
5. Step 5: Bake on the center rack for 40–50 minutes until the custard is just set and the top is lightly golden. A knife inserted near the center should come out mostly clean.
6. Step 6: Let the pie cool completely on a wire 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 for extra indulgence.

Tips & Variations

• Use ripe but firm peaches for the best texture and flavor. If peaches aren’t in season, canned or frozen peaches can work in a pinch.
• For a richer custard, substitute half the milk with additional heavy cream.
• Add a sprinkle of cinnamon or nutmeg to the peach layer for a warm spice note.
• Blind bake the crust for 10 minutes before adding peaches if you prefer a crisper bottom.

Storage

Store leftover Custard Peach Pie covered in the refrigerator for up to 3 days. Reheat slices gently in a low oven or enjoy cold. Custard pies are best served chilled or at room temperature rather than reheated in a microwave, which may alter texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen peaches instead of fresh?

Yes, frozen peaches can be used if fresh are unavailable. Thaw and drain them well before tossing with sugar to avoid excess moisture in the pie.

How do I know when the custard is fully cooked?

The custard is done when it is mostly set but still slightly jiggly in the center. A knife inserted near the center should come out mostly clean, not liquidy.

Custard Peach Pie – A Creamy, Fruity Slice of Comfort Recipe

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★★★★★

4.9 from 134 reviews

This Custard Peach Pie offers a luscious, creamy custard filling complemented by sweet, fresh peaches nestled in a flaky pie crust. Perfect for a comforting dessert, this pie balances fruity freshness with a smooth, rich custard, baked to a light golden perfection and served chilled or at room temperature.

• Author: Joe
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 2 hours 65 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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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)

Instructions

1. Prepare the Peaches: Blanch the peaches by placing them in boiling water for 30 seconds, then immediately transferring them to ice water. This makes peeling easier. Peel off the skin, slice the peaches, and toss them with 2 tablespoons of granulated sugar. Set them aside to macerate and release their juices.
2. Preheat & Prepare Crust: Preheat your oven to 375°F (190°C). Fit the unbaked 9-inch pie crust into a pie dish, crimp the edges to create a decorative border, and lightly prick the base with a fork to prevent bubbles during baking.
3. Make the Custard: In a mixing bowl, whisk together the eggs, sugar, flour, and a pinch of salt until smooth. Gradually whisk in the whole milk, heavy cream, and vanilla extract until the mixture is well combined and slightly frothy.
4. Assemble the Pie: Evenly arrange the macerated peach slices over the prepared pie crust. Gently pour the custard mixture over the peaches, making sure to fill in all the gaps and cover the fruit completely.
5. Bake: Place the pie on the center rack of the oven and bake for 40 to 50 minutes, or until the custard is just set and the top turns a light golden color. Test doneness by inserting a knife near the center; it should come out mostly clean.
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 allow the custard to fully set for a perfect slice.
7. Serve: Slice the pie and serve chilled or at room temperature. For an extra touch, you can dust the top with powdered sugar or add a dollop of whipped cream.

Notes

• Blanching peaches helps remove skins easily and enhances texture.
• Ensure custard is just set when baking to avoid curdling or weeping.
• Refrigeration is key for custard pies to firm up properly before serving.
• Use ripe but firm peaches to maintain slice shape without becoming mushy.
• Optional toppings like whipped cream or powdered sugar add extra sweetness and presentation appeal.

Keywords: Custard Peach Pie, Peach Pie, Custard Pie, Summer Dessert, Fruit Pie, Creamy Pie