If you’ve ever dreamt of a dessert that melds summer’s juiciest fruit with a luxuriously smooth filling, then this Peach Custard Pie Recipe is exactly what you need. Imagine tender, sweet peaches nestled inside a creamy, silky custard, all wrapped in a flaky, golden crust that makes every bite a comforting celebration. It’s a classic pie that feels both nostalgic and refreshing, perfect for sharing with friends or treating yourself on a sunny afternoon.
Ingredients You’ll Need
This Peach Custard Pie Recipe calls for simple, straightforward ingredients that come together to create a pie bursting with flavor and texture. Each component plays a key role—from the fresh peaches that offer natural sweetness and juiciness, to the rich custard base that sets perfectly in the oven.
- 4 peaches, peeled, sliced, and cubed: The star ingredient, ripe peaches lend a natural sweetness and juicy texture.
- 1 cup whole milk: Adds creaminess and helps achieve that classic custard consistency.
- 1 cup sugar: Balances the tartness of the fruit and sweetens the custard beautifully.
- 3 eggs: Essential for binding the custard and giving it a silky smooth texture.
- 1 tablespoon flour: Helps thicken the custard slightly for perfect slicing.
- 1 teaspoon vanilla extract: Brings warmth and depth of flavor to the custard.
- Prepared pie shell: A flaky crust is essential as it holds up the delicate custard and juicy peaches.
How to Make Peach Custard Pie Recipe
Step 1: Prepare the Peaches
Start by peeling your peaches to remove the skin, then slice and cube them evenly. This ensures each bite is packed with those sweet, juicy pieces that define the pie.
Step 2: Mix the Custard Base
In a bowl, whisk together the eggs, sugar, and flour until smooth. Gradually add the whole milk while continuing to whisk, making sure everything is combined beautifully with no lumps. Finish by stirring in the vanilla extract for that inviting aroma.
Step 3: Assemble the Pie
Place the prepared pie shell on a baking tray to catch any drips. Spread the cubed peaches evenly across the bottom. Pour the custard mixture gently over the fruit, making sure not to disturb the peaches too much so they stay nicely distributed.
Step 4: Bake to Perfection
Preheat your oven to 350°F (175°C). Bake the pie for about 50 to 60 minutes, or until the custard is set and the crust turns a lovely golden brown. A toothpick inserted into the custard should come out clean.
Step 5: Cool and Serve
Allow the pie to cool completely on a wire rack. This resting time helps the custard firm up even more, making it easier to slice and enjoy that perfect creamy texture.
How to Serve Peach Custard Pie Recipe
Garnishes
A light dusting of powdered sugar enhances the peachy glow on top, and a few fresh mint leaves add a refreshing contrast. For an extra indulgence, a dollop of whipped cream or a scoop of vanilla ice cream brings cool creaminess to every tantalizing bite.
Side Dishes
Serve your Peach Custard Pie Recipe alongside a cup of strong coffee or fragrant tea to enhance the flavors’ warmth. Fresh berry salad or a light citrus sorbet also complement the pie’s smooth sweetness without overpowering it.
Creative Ways to Present
Try serving individual portions in clear glass dishes to show off the layers of custard and peaches. Alternatively, top each slice with a drizzle of honey or a sprinkle of toasted almonds for added texture and elegance.
Make Ahead and Storage
Storing Leftovers
Peach Custard Pie Recipe leftovers will keep well covered in the refrigerator for up to 3 days. Keep the pie tightly wrapped to prevent the custard from drying out and the crust from becoming soggy.
Freezing
If you want to enjoy your pie later, freeze it before baking. Wrap the assembled pie tightly in plastic wrap and foil, then freeze for up to 1 month. When ready to bake, thaw overnight in the fridge before placing in the oven.
Reheating
To warm slices, briefly heat in a 300°F (150°C) oven for 10 to 15 minutes. Avoid microwaving, as this can make the custard rubbery. A gentle oven warming keeps that smooth texture intact.
FAQs
Can I use canned peaches instead of fresh?
While fresh peaches offer the best texture and flavor, canned peaches can be used in a pinch. Be sure to drain them well to avoid excess moisture that could affect the custard setting.
What can I substitute for whole milk?
You can substitute 2% milk or a mixture of cream and milk for a richer custard, but avoid skim milk as it may result in a less creamy texture.
Is it necessary to peel the peaches?
Peeling the peaches is recommended for a smoother custard filling and a more delicate texture, but if you enjoy a bit of rustic charm, leaving the skin on is fine.
How do I know when the custard is fully baked?
The custard is done when the edges are set but the center still has a slight wobble. It will continue to firm up as it cools, so avoid overbaking.
Can I make this pie dairy-free?
Yes! Substitute the whole milk with your favorite plant-based milk and use an egg substitute if needed. Keep in mind the texture may be slightly different but still delicious.
Final Thoughts
This Peach Custard Pie Recipe is truly a treasure for any dessert lover. It blends the sweetness of ripe peaches with a rich, creamy custard that feels like a warm hug. Whether you’re baking it for a family gathering or a quiet weekend treat, it’s a dessert that never fails to impress. Give it a try—you might just find your new favorite pie!
Print
Peach Custard Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This delicious Peach Custard Pie combines the sweet, juicy flavor of fresh peaches with a creamy, smooth custard filling baked to perfection in a flaky pie shell. Perfect for a warm summer dessert or any occasion that demands a comforting, fruity treat.
Ingredients
Filling
- 4 peaches, peeled, sliced, and cubed
- 1 cup whole milk
- 1 cup sugar
- 3 eggs
- 1 tablespoon flour
- 1 teaspoon vanilla extract
Crust
- Prepared pie shell
Instructions
- Prepare Peaches: Peel, slice, and cube the peaches until you have about four cups. Set them aside and keep them fresh while preparing the custard.
- Make Custard Mixture: In a mixing bowl, whisk together the eggs, sugar, and flour until smooth. Slowly add the whole milk while continuing to whisk. Stir in the vanilla extract for flavor.
- Assemble Pie: Place the prepared pie shell on a baking tray. Spread the cubed peaches evenly across the bottom of the crust. Then, carefully pour the custard mixture over the peaches, ensuring the filling is evenly distributed.
- Bake the Pie: Preheat your oven to 350°F (175°C). Bake the pie for approximately 50-60 minutes, or until the custard is set and the crust is golden brown. You can check doneness by inserting a knife near the center – it should come out clean.
- Cool and Serve: Remove the pie from the oven and allow it to cool completely on a wire rack. This helps the custard to firm up further. Serve chilled or at room temperature, optionally with whipped cream or a scoop of vanilla ice cream.
Notes
- To peel peaches easily, blanch them in boiling water for 30 seconds, then cool quickly in ice water before peeling.
- Use a fork to prick holes in the bottom of the pie shell before baking to prevent sogginess if blind baking.
- You can substitute whole milk with half-and-half for a richer custard or a dairy-free alternative for a lactose-free version.
- Ensure the custard mixture is well combined to prevent lumps in the filling.
- Let the pie cool completely before slicing to maintain clean slices and proper texture.
