Custard Peach Pie – A Creamy, Fruity Slice of Comfort Recipe
This Custard Peach Pie is a creamy, fruity dessert combining a smooth vanilla custard with fresh, sweet peaches nestled in a flaky pie crust. Perfectly baked to achieve a delicate golden top and set custard, this classic American pie offers a comforting slice of summertime in every bite.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 2 hours 70 minutes (including chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Pie Crust:
- 1 unbaked 9-inch pie crust (homemade or store-bought)
For the 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
For the 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 transfer them into ice water to cool. This process makes peeling easier. Peel the peaches, slice them, and toss the slices with 2 tablespoons of granulated sugar. Set aside to macerate, allowing the peaches to release their juices.
- Preheat & Crust Preparation: Preheat your oven to 375°F (190°C). Fit the unbaked 9-inch pie crust into a pie dish, crimp the edges neatly, and prick the base lightly with a fork to prevent bubbling during baking.
- Make the Custard: In a mixing bowl, whisk together the eggs, sugar, flour, and a pinch of salt until smooth. Gradually pour in the whole milk, heavy cream, and vanilla extract, whisking continuously until the mixture is fully combined and slightly frothy.
- Assemble the Pie: Arrange the sugared peach slices evenly on the bottom of the pie crust. Slowly and carefully pour the custard mixture over the peaches, filling the gaps and covering the fruit evenly without disturbing the arrangement.
- Bake the Pie: Place the assembled pie on the center rack of the preheated oven. Bake for 40 to 50 minutes, or until the custard is just set and the top turns a light golden color. You can check doneness by inserting a knife near the center; it should come out mostly clean with only a slight custard coating.
- Cool & Chill: Remove the pie from the oven and allow it to cool completely on a wire rack. After cooling, refrigerate the pie for at least 2 hours to allow the custard to fully set and firm up for clean slices.
- Serve: Slice the chilled pie and serve at room temperature or cold. For added indulgence, dust the top with powdered sugar or add a dollop of whipped cream before serving.
Notes
- Use ripe, sweet peaches for the best flavor. Avoid overbaking to maintain a silky custard texture.
- Blind-bake the pie crust before filling for an extra crisp texture if desired.
- Pat peaches dry after macerating to prevent excess moisture that could make the pie soggy.
- Avoid pouring hot custard over peaches to prevent uneven cooking of the fruit.
- Too much liquid in the custard will prevent it from properly setting.
- Chilling the pie thoroughly helps to achieve clean, neat slices.
- Variations include adding cinnamon and nutmeg for spiced flavor, using coconut milk for a tropical twist, or mixing in berries.
- Store covered in the refrigerator for up to 4 days; do not freeze as custard can separate.
- Use canned peaches (well-drained) or prepare mini pies in muffin tins for kid-friendly options.
- The pie can be made a day ahead for cleaner slicing and ease of serving.
Keywords: Custard Peach Pie, Peach Pie, Creamy Peach Dessert, Summer Pie, Fruit Custard Pie, Classic American Pie
