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Custard Peach Pie Recipe

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★★★★★

4.8 from 51 reviews

This Custard Peach Pie features a flaky unbaked crust filled with tender fresh peaches bathed in a creamy, vanilla-infused custard. Perfectly baked until just set with a lightly golden top, this pie offers a delightful balance of fruity sweetness and rich creaminess. Ideal for summer gatherings or a comforting dessert, it’s served chilled or at room temperature with an optional dusting of powdered sugar or whipped cream.

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

Peaches

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

Instructions

  1. Prepare Peaches: Blanch peaches in boiling water for 30 seconds, then immediately transfer them to ice water to stop the cooking process. Peel the skins off easily, slice the peaches, and toss them with 2 tablespoons of granulated sugar. Set aside to macerate and release their natural juices.
  2. Prepare Crust: Preheat the oven to 375°F (190°C). Fit the unbaked pie crust into a 9-inch pie dish. Crimp the edges decoratively and lightly prick the base with a fork to prevent bubbling.
  3. Make Custard: In a bowl, whisk together the eggs, sugar, flour, and salt until the mixture is smooth. Gradually whisk in the milk, heavy cream, and vanilla extract until everything is fully combined and the mixture appears slightly frothy.
  4. Assemble Pie: Arrange the peach slices evenly over the crust in the pie dish. Carefully pour the custard mixture over the peaches, filling in the gaps to cover the fruit completely without overflowing.
  5. Bake: Bake the pie on the center rack of the oven for 40 to 50 minutes. The custard should be just set and the top lightly golden. Check 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 the pie for at least 2 hours to allow the custard to fully set for optimal texture.
  7. Serve: Slice the pie and serve chilled or at room temperature. For added elegance, dust with powdered sugar or add a dollop of whipped cream if desired.

Notes

  • Blanching peaches before peeling ensures easier skin removal and a smoother texture in the pie.
  • The custard must be slightly golden and mostly set; overbaking can cause it to curdle or become rubbery.
  • Refrigerating the pie after baking helps the custard firm up for cleaner slicing and better flavor melding.
  • This pie can be made a day ahead and kept refrigerated, allowing flavors to deepen.
  • Use ripe but firm peaches to prevent them from becoming too mushy during baking.

Keywords: custard peach pie, peach pie recipe, summer desserts, creamy peach pie, baked custard pie

Find it online: https://mjrecipe.com/custard-peach-pie-recipe/