Print

Classic Baked Peach Custard Pie Recipe

A close-up shot of a perfect slice of peach custard pie resting on a white plate on a wooden table.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a delicious, creamy peach custard pie from scratch. This recipe features fresh or canned peaches baked in a smooth, rich custard filling inside a flaky crust. It is a perfect Southern summer dessert.

Ingredients

Scale
  • 1 (9-inch) unbaked flaky pie crust
  • 4 large fresh peaches, peeled and sliced (about 3 cups), or 1 (15-ounce) can sliced peaches, drained
  • 4 large eggs
  • 1 cup granulated sugar
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon cornstarch
  • Pinch of salt

Instructions

  1. Preheat your oven to 375 degrees F. Place your unbaked pie crust into a 9-inch pie plate.
  2. Arrange the sliced peaches evenly over the bottom of the pie crust.
  3. In a large bowl, whisk together the eggs, granulated sugar, cornstarch, and salt until smooth.
  4. Gradually whisk in the whole milk, heavy cream, vanilla extract, and nutmeg until the mixture is fully combined. This is your creamy peach pie filling base.
  5. Carefully pour the custard mixture over the peaches in the pie shell. Do not overfill.
  6. Bake for 45 to 55 minutes. The pie is done when the edges of the custard are set and a knife inserted near the center comes out mostly clean, though the center should still have a slight jiggle.
  7. If the crust edges begin to brown too quickly, cover them loosely with aluminum foil after about 30 minutes of baking.
  8. Let the peach custard pie cool completely on a wire rack for at least 3 hours before slicing. This allows the custard to fully set.
  9. Serve chilled or at room temperature, perhaps topped with whipped cream.

Notes

  • To prevent curdling, mix the dry ingredients (sugar, cornstarch, salt) with the eggs before slowly adding the liquids.
  • If you use fresh peaches, toss them lightly with 1 tablespoon of sugar before placing them in the crust.
  • For a perfectly set custard pie filling, do not open the oven door during the first 30 minutes of baking.
  • You can find more great recipes on our Pinterest account.

Nutrition

Find it online: https://kitchenuser.net/peach-custard-pie-recipe-classic-southern/