Custard Peach Pie – A Creamy, Fruity Slice of Comfort
Custard Peach Pie combines juicy peaches with creamy custard, offering a slice of comfort perfect for summer gatherings.
Equipment
- 9-inch pie dish
- Mixing bowl
- whisk
- Knife
- cutting board
Ingredients
For the Pie Crust
- 1 9-inch unbaked pie crust homemade or store-bought
For the Custard Filling
- 1 cup heavy cream
- ½ cup whole milk
- 3 large eggs
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoon all-purpose flour 15g
- 1 pinch salt
For the Peach Layer
- 3–4 pieces fresh peaches peeled and sliced (about 3 cups / 450g)
- 2 tablespoon granulated sugar for tossing peaches
Instructions
Preparation
- Blanch peaches in boiling water for 30 seconds, then shock in ice water. Peel, slice, and toss with 2 tablespoon sugar. Set aside to macerate.
- Preheat oven to 375°F (190°C). Fit crust in a 9-inch pie dish, crimp edges, and lightly prick the base with a fork.
- Whisk eggs, sugar, flour, and salt until smooth. Gradually whisk in milk, cream, and vanilla until combined and slightly frothy.
- Arrange peach slices evenly in the crust. Pour custard gently over the peaches to fill in gaps and cover the fruit.
- Bake for 40–50 minutes on the center rack until custard is just set and the top is lightly golden (a knife near center should come out mostly clean).
- Cool completely on a rack, then refrigerate at least 2 hours to fully set.
- Slice and serve chilled or at room temperature. Optional: dust with powdered sugar or add a dollop of whipped cream.
Notes
Use ripe, sweet peaches for best flavor; avoid overbaking to keep custard silky; blind-bake crust for extra crispness; pat peaches dry to prevent excess moisture.
Nutrition
Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 150mgPotassium: 220mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 7mgCalcium: 100mgIron: 1mg
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