Peach Custard Pie Recipe
A creamy and comforting Peach Custard Pie Recipe made with fresh peaches, a buttery crust, and a silky custard filling—perfect for summer gatherings and easy to make with simple ingredients.
Print Pin Servings: 8 slices
Calories: 290kcal
Cost: $8
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.
Nutrition
Serving: 130g | Calories: 290kcal | Carbohydrates: 35g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 90mg | Sodium: 160mg | Potassium: 210mg | Fiber: 2g | Sugar: 20g | Vitamin A: 850IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 1.2mg