If you are searching for a comforting, luscious dessert that truly celebrates the sweet juiciness of peaches, this Peach Custard Pie Recipe is an absolute must-try. Picture a flaky, tender crust cradling a velvety custard brimming with fresh peaches, spiced ever so subtly with cinnamon and kissed by vanilla. It’s the kind of pie that feels like a warm hug on a plate, inviting you to savor every creamy, fruity bite. Whether you’re baking for a Sunday family gathering or just craving a slice of summer’s best, this Peach Custard Pie Recipe delivers pure bliss in every forkful.
Ingredients You’ll Need
Every ingredient in this Peach Custard Pie Recipe plays a vital role, from the buttery crust to the fragrant vanilla essence. They’re simple, straightforward pantry and fresh items that combine effortlessly to create layers of delightful flavor and texture, making the pie both appealing to the eye and irresistible to the palate.
- 1 9-inch unbaked pie crust: The foundation that offers a flaky, golden base to hold all the luscious custard and peaches.
- 3 cups fresh or canned sliced peaches: Fresh peaches bring natural sweetness and juiciness, while canned peaches provide convenience without sacrificing flavor.
- 3/4 cup granulated sugar: Sweetens the custard just right without overpowering the fruit’s natural taste.
- 2 tablespoons all-purpose flour: Acts as a gentle thickener, ensuring the custard sets perfectly.
- 1/4 teaspoon salt: Balances the sweetness and enhances the overall flavors.
- 1/2 teaspoon ground cinnamon: Adds a warm, subtle spice that beautifully complements the peaches.
- 2 large eggs: Provide richness and structure to the creamy custard filling.
- 1 cup whole milk: Creates the silky texture that makes this pie so indulgently smooth.
- 1 teaspoon vanilla extract: Infuses a fragrant sweetness that lifts all the ingredients and ties the flavors together.
- Optional whipped cream: For serving, adding a light, fluffy contrast to the dense custard.
How to Make Peach Custard Pie Recipe
Step 1: Prepare the Crust and Peaches
Start by preheating your oven to 375°F (190°C). Take your unbaked pie crust and place it neatly into a 9-inch pie dish, then carefully crimp the edges for that classic pie look. Next, layer the sliced peaches evenly across the bottom of the crust—this juicy bed is what makes every bite burst with fresh fruit flavor.
Step 2: Mix the Dry Ingredients
In a medium-sized bowl, whisk together the granulated sugar, all-purpose flour, salt, and ground cinnamon. This mixture will add sweetness and just the right amount of spice to your custard, ensuring every forkful is balanced and delicious.
Step 3: Combine the Wet Ingredients
In a separate bowl, beat the eggs until they’re smooth and lightly frothy. Then whisk in the whole milk and vanilla extract, stirring until everything is beautifully blended. This custard base is where the magic begins, creating the silky texture that’s essential to this Peach Custard Pie Recipe.
Step 4: Make the Custard Filling
Pour the wet mixture into the bowl with the dry ingredients, whisking gently until smooth. This custard batter will envelop the peaches, thickening as it bakes and absorbing all those wonderful flavors beautifully.
Step 5: Assemble and Bake
Carefully pour the custard filling over the layered peaches in your pie crust. Spread it out evenly so each slice gets a perfect swirl of fruit and creamy custard. Place the pie on the middle rack of your preheated oven and bake for 45 to 50 minutes. The pie is done when the center is just set and the top has taken on a light golden color. Allow it to cool completely before slicing to let the custard firm up.
How to Serve Peach Custard Pie Recipe
Garnishes
A dollop of freshly whipped cream on top can elevate your Peach Custard Pie Recipe to an elegant classic. For an added touch, sprinkle a pinch of cinnamon or freshly grated nutmeg right over the cream—this adds a cozy warmth that pairs perfectly with the pie’s natural sweetness.
Side Dishes
This pie shines best when it’s the star of the show, but if you want to add something extra, a scoop of vanilla ice cream or a simple green salad with a light vinaigrette can balance the richness and refresh the palate between bites.
Creative Ways to Present
For a fun twist, serve the pie in individual mini tart pans for personal portions that look charming at any gathering. Alternatively, top with sliced fresh peaches and a drizzle of honey to add a gleaming, irresistible finish that dazzles your guests.
Make Ahead and Storage
Storing Leftovers
Once you’ve enjoyed your slice, wrap any leftovers tightly in plastic wrap or store in an airtight container in the refrigerator. This pie keeps beautifully for up to three days, allowing you to savor the flavors at your leisure without any rush.
Freezing
While freezing is possible, the custard and peaches may become a bit watery upon thawing. If you want to freeze it, wrap it tightly with foil and plastic wrap, then thaw overnight in the refrigerator before serving. Fresh is definitely best for this Peach Custard Pie Recipe.
Reheating
To bring back that fresh-baked warmth, reheat slices gently in the oven at 300°F for 10–15 minutes or in the microwave for a few seconds. It’s just enough to revive the silky comfort without compromising texture.
FAQs
Can I use frozen peaches for this recipe?
Absolutely! Just be sure to thaw and drain the peaches well to prevent excess moisture from making the pie soggy. Frozen peaches work wonderfully, especially when fresh peaches aren’t in season.
Do I need to blind bake the pie crust first?
No need to blind bake here! The juices from the peaches and the custard batter bake together to cook the crust perfectly, keeping it tender yet crumbly.
Can I substitute milk with a non-dairy alternative?
Yes, you can use a creamy non-dairy milk like almond or oat milk. Just keep in mind this might slightly change the flavor and texture, but overall it should still be delicious.
How can I make the pie richer in flavor?
Adding a splash of almond extract along with the vanilla adds depth and a subtle nuttiness that pairs beautifully with the peaches.
What’s the best way to slice the pie without it crumbling?
Letting the pie cool completely and even chilling it slightly helps the custard set firmly, making cleaner slices. Use a sharp, thin-bladed knife for the best results.
Final Thoughts
This Peach Custard Pie Recipe is genuinely a joy to make and an even bigger joy to eat. Its inviting combination of flaky pastry, tender peaches, and silky custard feels like the perfect tribute to sunny days and sweet memories. I can’t recommend it enough for those moments when you want to treat yourself or impress guests with a homemade dessert that’s both simple and stunning. Go ahead, bake it today and enjoy a slice of pure happiness!
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Peach Custard Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Peach Custard Pie is a delightful summer dessert featuring a tender pie crust filled with sweet, juicy peaches and a smooth, creamy custard. Perfectly spiced with cinnamon and enhanced with vanilla, this classic American pie is baked until golden and set, making it a refreshing treat to enjoy chilled or at room temperature. Whether using fresh or canned peaches, this pie offers a luscious balance of fruity sweetness and rich custard goodness.
Ingredients
Pie Crust
- 1 9-inch unbaked pie crust
Filling
- 3 cups fresh or canned sliced peaches (drained if using canned)
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 large eggs
- 1 cup whole milk
- 1 teaspoon vanilla extract
- Optional: whipped cream for serving
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it’s at the perfect temperature for baking your pie evenly.
- Prepare the Pie Crust: Place the unbaked pie crust into a 9-inch pie dish and crimp the edges to your liking to create an attractive border.
- Layer the Peaches: Evenly arrange the fresh or drained canned peach slices over the bottom of the pie crust, distributing them to cover the base completely.
- Mix Dry Ingredients: In a medium-sized bowl, combine the granulated sugar, all-purpose flour, salt, and ground cinnamon. Whisk these dry ingredients together until well blended.
- Prepare Custard Mixture: In a separate bowl, beat the eggs thoroughly. Then whisk in the whole milk and vanilla extract until smooth and combined.
- Combine Mixtures: Pour the wet custard mixture into the bowl with the dry ingredients. Whisk both mixtures together until the custard is smooth and free of lumps.
- Pour Custard Over Peaches: Carefully pour the custard mixture over the arranged peaches in the pie crust, ensuring it spreads evenly and fills the pie.
- Bake the Pie: Bake in the preheated oven for 45 to 50 minutes. The pie is done when the custard center is just set and the top has a light golden hue.
- Cool and Serve: Remove the pie from the oven and allow it to cool completely to set. Serve chilled or at room temperature, optionally garnished with whipped cream.
Notes
- If using frozen peaches, be sure to thaw them completely and drain excess liquid before adding to the pie to prevent a soggy crust.
- For an enhanced vanilla flavor, try adding a splash of almond extract to the custard mixture.
- Store any leftover pie in the refrigerator and consume within 3 days for best freshness and safety.
