This creamy peach custard pie is the best way to celebrate peach season! Prep work is minimal and it’s ready in just 45 minutes, making it one of our favorite summer desserts. Each bite is filled with sweet custard, a buttery crust, and juicy peaches.
Any time we have lots of peaches I usually make a pie if we want something sweet or whip up a batch of this peach white wine slushie recipe (can also use frozen peaches). I mean come on, we have to beat this summer heat somehow right?
You can also use up your summer peaches to make fresh peach pie, peach burrata salad, and peach cobbler cheesecake. I love being able to use fresh fruit when making desserts!
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🍑 Ingredients:
- 9-inch par-baked pastry pie crust – you can use homemade or store-bought.
- granulated sugar – add sweetness to the custard.
- all-purpose flour – helps to thicken the filling
- cornstarch – ensures a good set on the custard filling
- ground cinnamon and vanilla extract – for flavoring
- heavy cream – makes the filling extra creamy and rich, you can also use whole milk
- large eggs – the main ingredient in any custard recipe; the eggs act as a thickening and binding agent and give the custard that silky firm texture
- butter – we used salted.
- fresh peaches – make sure they aren’t over ripe so that slicing and making a neat pattern of the pie is easy.
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Optional Garnish:
Garnish fresh peach custard pie with a little bit of powdered sugar or serve with a scoop of vanilla bean ice cream.
Substitutions and Variations
- Homemade crust – use my oil crust recipe or butter pie crust recipe to make your pie dough from scratch.
- Mini pie – use a mini muffin pan. You can follow the crust instructions for when we make mini pumpkin pies, to turn this peach custard dessert into bite sized servings.
- Frozen peaches – allow them to thaw completely and remove as much moisture as possible.
🔪 Instructions:
PREP: Preheat the oven to 375 degrees. To parbake the pie crust, line the crust with parchment paper and place pie weight or dried beans in the bottom of the crust. Bake for 15 minutes, remove the weights and use a fork to prick the bottom and sides. Place crust back in the oven and bake for 5-8 more minutes until golden brown. Remove from the oven and brush with egg wash. Reduce the temperature of the oven to 350 degrees.
Step 1: In a medium bowl, whisk the sugar, flour, cinnamon, corn starch, vanilla, eggs, cream, and melted butter together.
Step 2: Rinse and dry the peaches. Slice into thick pieces. Arrange the peach slices in the bottom of the crust of the pie pan in a circular pattern.
Pro Tip – Parbaking the pie crust ensures that the custard filling does not make the bottom of the pie crust soggy.
Step 3: Pour mixture over top. Bake in the preheated oven for 45 minutes. Cover the edges of the crust with aluminum foil after the first 10-15 minutes of baking.
Step 4: Remove the pie from the oven and cool completely on a wire rack for at least 2 hours.
SERVE: Top with powdered sugar, whipped cream, or vanilla ice cream and enjoy!
Recipe Tips for Peach Custard Pie
- Make sure your peaches are ripe and firm.
- Don’t cut the peaches until you are ready to bake. They will brown.
- We par-bake the crust and brush with an egg wash. This allows the crust to bake fully once the filling has been added and prevents a soggy crust!
- The center of the pie will be slightly jiggly when it’s ready. It will firm as it cools.
- If you wanted to, you could use a top crust and make a lattice pattern.
- The foil acts as a pie crust shield to make sure the edges don’t get too done before the filling.
Fun Fact
Did you know that there is only one gene that makes peaches and nectarines different from each other? -Land Southern Orchards
Recipe FAQs
Store leftover pie in an airtight container or cover the pie plate with a piece of plastic wrap and place in the refrigerator for up to 4 days. You can also freeze it then let it thaw overnight in the fridge. Bring to room temperature before serving for best results.
Usually cream pies are not baked or the filling is made on the stove then added to the pie crust to set. Custard pies have baked fillings.
More Delicious Pie Recipes
If you tried this Custard Peach Pie Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Peach Custard Pie
Ingredients
- 9- inch par-baked pastry pie crust see Step 1 for par-baking instructions
- 1 cup granulated sugar
- ¼ cup all-purpose flour
- 1 teaspoon cornstarch
- ¼ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ½ cup heavy cream
- 3 large eggs
- 3 tablespoons salted butter melted
- 3 whole peaches about 1 pound
Instructions
- To parbake your pie crust, heat oven to 375°F. Line the crust with parchment paper and fill with pie weights or dry beans. Bake for 15 minutes, until the crust is beginning to look dry and turning light brown. Remove the weights and the parchment paper and prick the bottom and sides of the crust with a fork. Return crust to oven and cook 5-8 minutes longer. Remove from the oven and brush with an egg wash. Set aside.
- Reduce the oven temperature to 350°F.
- In a large mixing bowl, combine sugar, flour, cornstarch, cinnamon, vanilla extract, cream, eggs, and melted butter. Whisk to mix evenly.
- Rinse peaches and gently dry. Slice peaches into thick slices (I did about 7-8 slices per peach.) I did not remove the skin; you can if you’d like.
- Arrange peach slices in a circular pattern in the bottom of the prepared pie crust.
- Pour the cream mixture over the peaches into the crust.
- Bake for 45 minutes, covering the crust loosely with aluminum foil after the first 10-15 minutes once the crust has browned.
- Remove from the oven and cool completely on a cooling rack (for at least 2 hours.)
Notes
Nutrition
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