Creamy Peach Custard Pie
Creamy Peach Custard Pie is a summer dessert that satisfies every craving. I’ve made this many times and found the secret to perfect texture. Creamy, sweet, and fresh. Try my Cheese and Bean Pupusas next. Jump to Recipe If you love recipes like this, you’ll also enjoy Cheese and Bean Pupusas Recipe and Easy Homemade Chocolate Croissants Recipe.
Why This Creamy Peach Custard Pie Is Pure Comfort
- Sweet summer flavor
- Perfect for gatherings
- Easy to make
- Delicious with ice cream
What You'll Need for Creamy Peach Custard Pie
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 cups fresh peaches, sliced
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 3 large eggs
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold
- 1/2 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- Optional: Whipped cream
- Optional: Fresh mint leaves
- Optional: Chopped pecans
📝 Ingredient Notes
- Peaches: Use ripe, juicy peaches for best flavor.
- Butter: Cold butter ensures a flaky crust.
- Eggs: Room temperature eggs mix better into the custard.
🛒 Tools & Equipment I Recommend
- Custard Maker — Ensures even cooking and creamy texture. → See on Amazon
- Pie Dish — Durable and heat-resistant for perfect baking. → See on Amazon
How to Make Creamy Peach Custard Pie
- Preheat oven: Preheat oven to 375°F (190°C).
- Make crust: In a bowl, mix flour and salt. Cut in cold butter until crumbly. Add ice water, 1 tablespoon at a time, until dough holds together. Form into a disk, chill 30 minutes.
- Roll crust: Roll dough into a 12-inch circle. Place in a 9-inch pie dish. Trim edges, crimp, and dock the bottom.
- Prepare filling: In a large bowl, whisk eggs, sugar, salt, and vanilla. Gradually add cream and milk. Stir in peaches.
- Bake pie: Pour filling into crust. Bake for 45–50 minutes until custard is set. Let cool completely before serving.
Cook's Tips for Perfect Creamy Peach Custard Pie
- Texture fix: If the custard is too runny, refrigerate for 1 hour before serving.
- Common mistake and fix: Overbaking leads to a rubbery texture. Check for doneness by gently shaking the pie.
- Storage: Store in the fridge for up to 3 days.
- Flavor boost: Add a splash of lemon juice for a bright, tart balance.
Storing & Reheating Creamy Peach Custard Pie
Short-Term Storage
Store in an airtight container in the fridge. 3 days Make-ahead tip: Cool, cover, and refrigerate up to 2 days
Freezing Creamy Peach Custard Pie
2 months
How to Reheat Without Drying It Out
Oven: 300°F (150°C) for 10–15 minutes Microwave: 10–15 seconds on high
Recipe Notes
- Chef tip: Let the pie cool completely before slicing for cleaner cuts.
- Best substitution: Use almond milk for a dairy-free version.
- Make-ahead: Prepare the day before and refrigerate.
- Scaling: Multiply ingredients for 2 pies.
- Troubleshooting: If the crust is too soggy, bake it blind for 10 minutes before adding the filling.
Want to level up this recipe?
Pie Dish — Durable and heat-resistant for perfect baking. → Check price on Amazon
Creamy Peach Custard Pie
Ingredients
Main Ingredients
- 2 cups fresh peaches, sliced
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 3 large eggs
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold
- 1/2 teaspoon vanilla extract
Seasonings
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Optional Toppings
- Whipped cream
- Fresh mint leaves
- Chopped pecans
Instructions
- Preheat oven: Preheat oven to 375°F (190°C).
- Make crust: In a bowl, mix flour and salt. Cut in cold butter until crumbly. Add ice water, 1 tablespoon at a time, until dough holds together. Form into a disk, chill 30 minutes.
- Roll crust: Roll dough into a 12-inch circle. Place in a 9-inch pie dish. Trim edges, crimp, and dock the bottom.
- Prepare filling: In a large bowl, whisk eggs, sugar, salt, and vanilla. Gradually add cream and milk. Stir in peaches.
- Bake pie: Pour filling into crust. Bake for 45–50 minutes until custard is set. Let cool completely before serving.
Notes
- Chef tip: Let the pie cool completely before slicing for cleaner cuts.
- Best substitution: Use almond milk for a dairy-free version.
- Make-ahead: Prepare the day before and refrigerate.
- Scaling: Multiply ingredients for 2 pies.
- Troubleshooting: If the crust is too soggy, bake it blind for 10 minutes before adding the filling.
Storage
- Fridge: 3 days
- Freezer: 2 months
- Oven reheat: 300°F (150°C) for 10–15 minutes
- Microwave reheat: 10–15 seconds on high
- Make ahead: Cool, cover, and refrigerate up to 2 days
Nutrition Per Serving
- Calories: 320
- Protein: 5g
- Fat: 16g
- Carbs: 35g
- Fiber: 2g
- Sugar: 22g
- Sodium: 120mg
- Cholesterol: 140mg
- Sat. Fat: 10g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Peach Custard Pie FAQs
Yes, prepare up to 2 days in advance and refrigerate. Let it come to room temperature before serving.
Overmixing or not baking long enough can cause a runny texture. Ensure the center is just set before removing from the oven.
Yes, wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before serving.
Add a pinch of cinnamon or a splash of lemon juice for extra flavor. Serve with a dollop of whipped cream.
Use canned peaches or other summer fruits like apricots or plums for a different twist.
A Warm Final Note
I can’t wait for you to try Creamy Peach Custard Pie and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
