Fresh Peach Custard Pie has summer sweet peaches surrounded by a creamy sweet custard filling. The ingredients are simple but combine to make an irresistible pie your family will love.This recipe is sponsored by Eggland’s Best. All opinions are my own. Thank you for supporting the brands that make A Kitchen Hoor’s Adventures possible.
Peach season is upon us! I cannot tell you how super excited I am about this. Peaches are tops on my list of fave fruits. It’s pears, peaches, mangos, cherries, watermelon, and then everything else. In that order most of the time. Cherries and watermelon might flip depending on the season and the flavor of the fruit, but neither of those pertain to this recipe.
So, a little bit about what’s going on with me. Recently I had a total knee replacement. It’s been a decade in the making. And I’ve been lucky enough to have the hubs home with me for the first 2 weeks of this journey. I hoped I was farther along in my recovery by now, but it is what it is.
During this time, we have relied on grocery delivery. Which, for me, is decent most of the time. But some things I really want to go into the store and pick up myself. Fruit like peaches being one of them. So, I splurged on the “organic” peaches thinking they might have a better chance at being ripe than the regular selection of peaches. They went into the first pie I made. Which was delicious but not quite what I wanted to share with you.
So, the hubs was taking me to physical therapy and I said to him, “I really want to go into the store the pick the peaches for the next pie.” I explained that peaches must smell like peaches to be ripe. They need to have a little give to them when you press them with your thumb. But for me, it’s all about the smell. I’m sure some people look at me funny when they see me picking peaches. My nose is totally pressed to the stem end of the fruit and I’m smelling like I’m a sommelier with my nose buried in a glass of wine.
He volunteered to go into the store for me. And he picked some delicious peaches! But I also asked for another pie crust and more whipping cream. He struggled with the pie crust. He thought they were frozen. But he didn’t get a frozen pie crust in a tin. He remembers me using something in a box and he picked up what he thought was the crust I used. What he picked up was phyllo dough. Which I’ll use at some point, but not for this pie. Maybe I’ll take the custard filling and make some phyllo custard tarts.
What is a custard pie?
Custard pie is a pie made with a custard base of eggs with milk and/or cream and sweetener. In this case and most cases that’s sugar. This mixture is poured into a partially cooked or uncooked pie crust. The first pie I made I par-cooked the crust. It just made the edge of the pie extra cooked and not photo worthy. This pie does not cook the crust beforehand.
Custard pies are thickened with eggs. They typically have a large number of eggs in the custard mixture. When the eggs cook in the pie crust they turn from a liquid to a delicious and creamy solid. Custard pies should be light and slightly sweet. They are super creamy and the perfect vessel to highlight seasonal fruits like fresh peaches.
There are several pies that we make today that are considered custard pies. Pumpkin pie. That’s one of them. We make a lemon chess pie for the Derby Party. That’s also considered a custard pie. Coconut cream pie is also a custard pie. Then there’s a slew of custard tarts. They’re a whole other topic for another post. But definitely worth noting in this one.
How do you make Fresh Peach Custard Pie?
The key to a good custard pie are the eggs. If your eggs aren’t quality eggs then the custard will not be as smooth and creamy as it can be. That’s why I chose Eggland’s Best eggs for this fresh peach custard pie. Not only do they stay fresh longer compared to ordinary eggs, but they have double the omega 3s, 25% less saturated fat, double the B12 and 6 times more vitamin D.
In my opinion, they are fresher than regular eggs. The yolk has a deep rich yellow color which to me means a healthy chicken and healthy egg. And a deliciously light and creamy custard pie. I know the flavor wouldn’t be as rich and delicious using any other egg.
Making this pie is very easy. You slice the peaches and put the crust in the pie pan. Then it’s a matter of whisking the eggs with the sugar until fluffy. I made sure the mixture was a light-yellow color. Then I added in the milk, whipping cream, and vanilla extract.
I spread the peaches in the bottom of the pie crust. Initially I thought arranging them nice and pretty would be ideal, but the custard mixture just pours over the slices and you don’t really see them. So, I reserved a few of the prettier slices of peaches and put those on top in a decorative pattern. At least decorative for me. This just shows you that you don’t have to be a pastry chef to make a pretty pie. Anyone can decorate a pie with some peach slices to make it pretty to serve to your family and friends.
Now you bake it! The first attempt I didn’t put the pie pan on the sheet pan. There was some spillage of the custard over the edge of the pie crust. The poor hubs felt bad about that and I told him it wasn’t his fault. I over filled the pie pan. Don’t do that. Make sure you have a good half to three quarters of an inch space because the custard will expand.
I baked mine for an hour. The edges were golden brown. The crust as golden brown. And there was still more jiggle than anticipated when I shook the pan. You can have jiggle. But the jiggle can’t look like you just put it in the oven. The jiggle is a little slower if that makes any sense. Jiggle it when you put it in the oven. Then jiggle it at 45 minutes and see if it looks like when you first put it in the oven. If not then you can take it out and let it cool.
What does Fresh Peach Custard Pie taste like?
The first thing you taste is the custard. It is lightly sweet, rich, and creamy. The custard is simply delicious. Then you bite into a peach and it’s sweet and full of fresh peach flavor. My peaches had a sweet tart taste to them making this pie even more delicious.
But the custard is the star of the show. It is thick and delicious. And smooth and creamy. All because of the Eggland’s Best eggs in there. They really do make a difference in the custard of this pie. It wouldn’t be as rich and delicious made with common eggs.
Fresh Peach Custard Pie has summer sweet peaches surrounded by a creamy sweet custard filling. The ingredients are simple but combine to make an irresistible pie your family will love.
- 1 9 inch pie crust
- 3 cups sliced fresh peaches
- 1 cup sugar
- 1/4 teaspoon salt
- 6 eggs divided
- 1 1/2 cups milk
- 1 cup heavy cream
- 2 teaspoon vanilla extract
- Preheat oven to 400 F.
- Line your pie pan with the pie crust and crimp the edges if desired. I did a simple flute around the edges instead of crimping them. Place the pie pan in the fridge until you are ready to assemble the pie.
- Separate one of the eggs and place the white in a custard cup and set it aside. Place the yolk in a medium mixing bowl. Put the yolk in a medium mixing bowl with the sugar. Whisk the eggs and sugar together until fluffy. Stir in the milk, cream, and vanilla extract until combined.
- Remove the pie crust from the fridge and brush the bottom with the reserved egg white. Prick the bottom of the crust with a fork.
- Arrange 2/3 OF the peach slices in the bottom of the pie crust. Pour the custard mixture over the peaches. Arrange the remaining peach slices decoratively on top of the custard mixture.
- Bake at 400 for 45 to 60 minutes or until golden brown around the edges and slightly jiggles in the center when you shake the pan.
- Remove from the oven and cool to room temperature before serving.
If your peaches are very ripe and juicy, toss them with 2 tablespoons of flour before putting them in the pie pan.
Amount Per Serving Calories 265Total Fat 14gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 6gCholesterol 118mgSodium 159mgCarbohydrates 30gFiber 1gSugar 23gProtein 6g