When it comes to celebrating summer flavors, few desserts capture the season quite like a Peach Custard Pie Recipe. With every bite, you’ll enjoy the sweet, juicy richness of ripe peaches layered into a buttery, flaky crust and topped with a silky custard that melts in your mouth. This recipe isn’t just a treat; it’s a nostalgic slice of comfort that brings warmth to any gathering.
Whether you're planning a weekend barbecue, a cozy family dinner, or just craving something homemade and satisfying, this Peach Custard Pie Recipe delivers that perfect balance of simplicity and flavor. The ingredients are straightforward; the results are truly impressive. Fresh peaches bring a burst of natural sweetness, while the custard filling adds a smooth and creamy texture that elevates this classic dessert.
Why You Will Love This Peach Custard Pie Recipe
There’s a reason the Peach Custard Pie Recipe has stood the test of time; it’s been a favorite in American kitchens since the 1800s, especially in the South where peach orchards thrive. This version brings together everything you love about a juicy peach pie and a creamy custard dessert in one beautiful dish.
Unlike traditional fruit pies that can turn out a bit runny, this Peach Custard Pie Recipe uses a silky custard base that holds everything together while adding an extra layer of richness. It’s smooth, comforting, and packed with the fresh flavor of ripe summer peaches.
The best part? This Peach Custard Pie Recipe truly shines when peaches are in season—between June and September—making it the perfect dessert for summer picnics, Sunday dinners, or special celebrations.
Serve it with a scoop of vanilla ice cream or a dollop of whipped cream, and you’ll see why this Peach Custard Pie Recipe is more than just a dessert; it’s a warm, homemade tradition you’ll want to make again and again.
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Ingredients
For the Pie Crust:
- All-purpose flour (provides structure for a flaky crust)
- Salt (enhances flavor and strengthens gluten)
- Cold butter, cubed (creates flaky layers when cold)
- Ice water (binds dough without making it tough)
For the Peach Custard Filling:
- Nutmeg (adds warmth and depth)
- Large fresh peaches, sliced (provides natural sweetness and texture)
- Large eggs (creates the custard base and helps set the filling)
- Granulated sugar (sweetens and helps custard set properly)
- Heavy cream (adds richness and smooth texture)
- Whole milk (thins custard to perfect consistency)
- All-purpose flour (prevents custard from curdling)
- Vanilla extract (enhances overall flavor)
- Ground cinnamon (complements peach flavor)
See recipe card for quantities.
Instructions
Prepare the Pie Crust and Peaches
- Start by making your homemade pie crust, which forms the foundation of any great Custard Pie Recipe. In a large bowl, whisk together flour and salt. Cut in cold butter using a pastry cutter until the mixture resembles coarse crumbs. Gradually add ice water until dough comes together. Roll out and fit into a 9-inch pie pan, then refrigerate for 30 minutes.
- While the crust chills, prepare your peaches for this Best Peach Pie Recipe. Peel and slice 4-5 fresh peaches into ¼-inch wedges. If your peaches are very juicy, toss with 1 tablespoon of flour to prevent a soggy bottom crust.
Create the Silky Custard Base
- In a large mixing bowl, whisk 3 eggs until smooth. Gradually add ¾ cup sugar, whisking constantly to prevent lumps. Slowly incorporate ½ cup heavy cream and ¼ cup milk, whisking continuously. Add 2 tablespoons flour, vanilla, cinnamon, and nutmeg, whisking until completely smooth.
Expert tip: Strain the custard mixture through a fine-mesh sieve to ensure an ultra-smooth texture and remove any lumps.
Assemble and Bake Your Peach Custard Pie
- Preheat oven to 375°F. Arrange sliced peaches in the prepared pie crust in an overlapping pattern. Pour the custard mixture over the peaches, allowing it to settle between the fruit pieces. The custard should just cover the peaches.
- Place the pie on the middle oven rack and bake for 45-55 minutes, until the custard is set but still slightly jiggly in the center. The top should be golden brown with no wet spots visible. A knife inserted 2 inches from the edge should come out clean.
- Step 1: Prepare the Pie Crust and Peaches
Prepare and chill the pie crust, then slice and flour the fresh peaches.
- Step 2: Create the Silky Custard Base
Whisk together eggs, sugar, milk, and spices into a smooth custard mixture.
- Step 3: Assemble and Bake Your Peach Custard Pie
Arrange peaches in crust and pour custard over before baking.
Hints & Expert Cooking Tips
- Choose the right peaches: Select peaches that yield slightly to gentle pressure but aren't mushy. Freestone varieties work best for easy slicing.
- Prevent soggy crust: Brush the bottom crust with beaten egg white before adding filling – this creates a moisture barrier.
- Test for doneness: The custard should be set around edges but slightly wobbly in the center when you gently shake the pan.
- Cool properly: Allow the pie to cool completely at room temperature before refrigerating – this prevents condensation and maintains texture.
Recipe Variations & Dietary Modifications
Seasonal Variations
- Transform this Peach Custard into other seasonal favorites by substituting peaches with pears, apples, or berries. Each fruit brings its own unique flavor profile while maintaining the creamy custard base.
Dietary Modifications
- Keto-friendly version: Replace regular flour with almond flour and use sugar substitutes like erythritol or stevia. The custard base naturally fits low-carb requirements.
- Vegan adaptation: Use flax eggs, coconut cream, and plant-based milk. Add a tablespoon of cornstarch for proper thickening.
- Gluten-free option: Substitute all-purpose flour with a 1:1 gluten-free baking blend in both crust and filling.
Creative Flavor Twists
- Add ¼ cup of bourbon to the custard for a sophisticated adult version, or incorporate fresh herbs like basil or thyme for an unexpected savory note that complements the sweet peaches beautifully.
Equipment Recommendations
Essential tools for success:
- 9-inch pie pan (glass or ceramic conducts heat evenly)
- Rolling pin for smooth crust rolling
- Large mixing bowls for custard preparation
- Fine-mesh strainer for silky smooth custard
- Pastry cutter for perfect crust texture
- Budget-friendly alternatives: A large fork can substitute for a pastry cutter, and a clean wine bottle works as a rolling pin in a pinch.
- For consistent results, invest in an oven thermometer to ensure accurate baking temperatures, especially important for custard-based Peach Pie Recipes.
Storage & Meal Prep Tips
Refrigerator Storage
- Store your finished Peach Custard Pies covered in the refrigerator for up to 4 days. The custard may weep slightly – this is normal and doesn't affect taste or safety.
Freezing Instructions
- Wrap cooled pie tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in refrigerator before serving. Note that the custard texture may be slightly different after freezing.
Make-Ahead Tips
- Prepare the pie crust up to 2 days ahead and keep refrigerated. The custard filling can be mixed and refrigerated for up to 24 hours – just give it a good whisk before using. and keep refrigerated. The custard filling can be
The Secret Behind This Summer Favorite
Every summer, my kitchen fills with the scent of ripe peaches and sweet custard—just like it did in my grandmother’s house. She never followed written instructions, but her version of the Peach Custard Pie Recipe was unforgettable. I’d watch her peel each peach by hand, whisk the custard until it shimmered, and always let the pie rest before baking. That little pause? It made all the difference in how the custard settled just right.
She always said the magic of a good Peach Custard Pie Recipe wasn’t about fancy tricks; it was about using fresh fruit, real ingredients, and baking with love. That secret became my own, and now, this same Peach Custard Pie Recipe brings my family together every season. It’s more than dessert—it’s a warm slice of summer, passed down from one generation to the next.
FAQ
What is the thickener commonly used in custard pies?
Custard pies are usually thickened with eggs, which set during baking to create that smooth, creamy texture. Some recipes also include a bit of flour or cornstarch for added stability.
How do you keep a custard pie from getting watery?
Avoid overbaking and make sure the pie cools completely at room temperature before chilling. Using the right ratio of eggs to dairy and adding a spoonful of flour helps the custard set without weeping.
What's the difference between custard pie and cream pie?
Custard pie is baked with the custard filling inside the crust; it sets in the oven. Cream pie, on the other hand, is made with a cooked custard that's poured into a pre-baked crust and chilled until firm.
Why does my custard pie taste like scrambled eggs?
This usually means the custard was overbaked or the oven was too hot. For a smooth, creamy custard, bake low and slow until it’s just set with a slight jiggle in the center.
A Sweet Ending You’ll Want to Repeat
If you’re dreaming of the perfect summer dessert, this Peach Custard Pie Recipe is the one to bake. It’s warm, creamy, and bursting with real peach flavor; a comforting classic that feels just as special at a family dinner as it does at a celebration. With every slice, this Peach Custard Pie Recipe delivers flaky crust, smooth custard, and that irresistible homemade charm.
What makes this Peach Custard Pie Recipe truly special is its simplicity. You don’t need anything fancy—just fresh peaches, a few pantry staples, and a bit of love. It’s the kind of recipe that fits every season, and once you try it, you’ll reach for this Peach Custard Pie Recipe again and again.
Craving more sweet and fruity treats? After you’ve tried this Peach Custard Pie Recipe, you’ll definitely want to check out my Strawberry Shortcake Recipe and this ultra-creamy Vanilla Cheesecake Recipe—they’re just as easy and crowd-pleasing!
Give this Peach Custard Pie Recipe a try, and don’t forget to drop a comment with your results. I’d love to hear how it turned out and which twist you added!
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Pairing
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Peach Custard Pie Recipe
Equipment
- 1 9-inch pie pan Glass or ceramic works best for even baking
- 1 Rolling Pin For rolling out pie crust
- 2–3 Mixing bowls Use separate bowls for crust, custard, and peaches
- 1 Fine-mesh strainer Optional; ensures extra smooth custard
- 1 Pastry cutter For cutting butter into flour (or use fork)
Ingredients
Pie Crust
- 1 ¼ cups all-purpose flour for crust
- ½ teaspoon salt
- ⅓ cup cold butter cubed
- 3-4 tablespoon ice water for binding dough
Custard Filling
- 4-5 large fresh peaches sliced (about 4 cups)
- 3 large eggs
- ¾ cup granulated sugar
- ½ cup heavy cream
- ¼ cup whole milk
- 2 tablespoon all-purpose flour for custard
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- 1 pinch nutmeg
Instructions
- Mix flour and salt; cut in butter until crumbly. Add ice water until dough forms. Chill for 30 minutes.
- Peel and slice peaches into ¼-inch wedges. Toss with a bit of flour if they’re extra juicy.
- Whisk eggs and sugar; gradually mix in cream, milk, flour, vanilla, cinnamon, and nutmeg until smooth.
- Place peach slices in pie crust; pour custard over. Let sit for 15 minutes at room temperature.
- Bake at 375°F for 45–55 minutes until golden and the custard is set with a slight jiggle.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
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