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