Egg Custard Pie With Fresh Peaches Recipe


Egg Custard Pie With Fresh Peaches Recipe

Sweet, Silky, and Seasonal

Elevate your dessert game with this luscious Egg Custard Pie topped with juicy, fresh peaches. Perfect for summer gatherings or a cozy weekend treat!

Why You’ll Love This Peach Custard Pie

  • Seasonal Freshness: Using ripe peaches brings a natural sweetness and juicy flavor that pairs beautifully with creamy custard.

  • Silky Texture: The custard is perfectly smooth and delicate, complementing the tender pie crust.

  • Simple Yet Impressive: Few ingredients, minimal fuss, and maximum wow factor.

Ingredients

For the Pie Crust:

For the Custard:

  • 3 large eggs

  • ¾ cup granulated sugar

  • 1 tsp vanilla extract

  • 1 ½ cups whole milk or cream

  • Pinch of salt

For the Topping:

  • 2–3 fresh peaches, peeled and thinly sliced

  • 1–2 tbsp granulated sugar (optional, for extra caramelization)

  • ½ tsp ground cinnamon (optional)

Instructions

1. Prepare the Pie Crust

  1. In a large bowl, combine flour and salt.

  2. Cut in the chilled butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

  3. Gradually add ice water, 1 tbsp at a time, until dough comes together.

  4. Form into a disc, wrap in plastic, and chill for at least 30 minutes.

2. Pre-Bake the Crust

  1. Preheat the oven to 375°F (190°C).

  2. Roll out the chilled dough on a lightly floured surface and fit into a 9-inch pie pan.

  3. Prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans.

  4. Bake for 15 minutes, then remove weights and bake an additional 5 minutes. Let cool slightly.

3. Make the Custard

  1. In a medium bowl, whisk together eggs, sugar, vanilla, and a pinch of salt until smooth.

  2. Gradually whisk in the milk or cream until fully combined.

4. Assemble the Pie

  1. Arrange peach slices evenly over the pre-baked crust.

  2. Pour the custard over the peaches, filling to just below the rim.

  3. Optionally, sprinkle with sugar and cinnamon for extra flavor.

5. Bake the Pie

  1. Reduce oven temperature to 350°F (175°C).

  2. Bake for 40–45 minutes, or until custard is set but still slightly wobbly in the center.

  3. Let cool completely at room temperature, then chill for at least 1 hour before serving.

Serving Suggestions

Tips for the Perfect Peach Custard Pie

  • Use ripe but firm peaches to avoid watery custard.

  • Don’t overbake, or the custard will curdle.

  • Chill before serving for clean slices and enhanced flavor.

Why This Recipe Stands Out

This Egg Custard Pie with Fresh Peaches combines classic baking with fresh, seasonal fruit. It’s elegant enough for entertaining yet simple enough for a weeknight treat. The creamy custard and juicy peaches create a balanced dessert that’s irresistible.

Meta Description (SEO)

Indulge in a silky Egg Custard Pie with Fresh Peaches. Step-by-step recipe with tips for perfect crust, creamy custard, and juicy fruit topping.

OTHER RECIPES


Egg Custard Pie Recipe Ingredients
 * 4 peaches (fresh)
* Unbaked 9" pie shell
* 2 Large eggs, beaten
* 1 c. lowfat milk
* 3/4 c. sugar
* 2 tbsp. flour
* Healthy pinch of salt
* Few drops almond extract

Egg Custard Pie Recipe Instructions
1. Pare peaches, cut in halves and remove pits. Arrange, cut side up, in the unbaked pie shell. Beat Large eggs well, add in lowfat milk and stir in sugar, flour and salt, that have been mixed together; add in the almond extract.
lowfat milk
2. Pour over the peaches. Bake in 400 degree oven for 10 min; then reduce heat to 325 degrees and continue baking 40 min longer. Test with knife inserted in custard, comes out clean. Remove to rack to cold. Serves 5 or possibly 6 people. Enjoy the egg custard !

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