Custard Peach Pie is sweet, creamy, and oh so delicious! We make it with creamy custard, fresh or canned peaches, and top it with crumb topping.
Custard Peach Pie
Are you excited for peach season? I know I am. Fresh peaches will be available soon so, and I have been sharing my favorite peach recipes. My comforting Peach Cobbler is wonderful but, if you are a fan of peaches and cream, make this Custard Peach Pie. You will LOVE it!
I spotted a peach pie recipe over on Christina’s blog, and I knew it was a MUST make. I changed up a few things, but I am so glad I tried her recipe. It was obvious that peaches and custard filling would be super tasty!
I start with a store bought crust for my Custard Peach Pie. Since I had a few frozen crusts taking up freezer space, it worked best for me. If you make this pie, consider making my 4 Ingredient Pie Crust.
Fresh peaches are not available yet here in Ohio. I had purchased a bunch of canned peaches, and I used them. You can make this Peach Pie with fresh, frozen, or canned peaches, whichever you choose.
For the Peach Pie Filling, we make a creamy custard. Buy two of the small peach flavored yogurt containers. If you can not locate flavored, you can also use vanilla or plain. I like the peach best because it gives a bit more flavor.
Ingredients to Make Peach Custard Pie
- Homemade or store-bought Pie Crust
- Fresh, frozen, or canned peaches
- Peach Yogurt
- Brown Sugar
Recipe for Peach Pie with Custard
First, you will need to prebake your pie crust for about 5-10 minutes. I poke a few holes with a fork to allow the steam to release. This process (docking) keeps it from bubbling and cook more evenly.
Next, in a medium bowl, whisk the egg yolks.
Then, add the yogurt, sugar, flour, and vanilla. Whisk the mixture until smooth.
Now, drain and pat dry the peach slices and place them into the bottom of the prepared pie crust. If you plan to use fresh peaches, you will need to peel and slice about six medium peaches.
Pour the custard mix over the pie peaches.
Then, bake in a preheated 425-degree oven for about 20 minutes. Remove the pie from the oven and add a pie shield. If you do not have one on hand, use foil to cover around the crust.
Now, bake for another 15 minutes. Then, in a small bowl, add the brown sugar, flour, and butter cut into small pieces. Use two forks or a pastry cutter to cut in the butter pieces.
Add the streusel topping and continue to bake for an additional 20 minutes or so. You will want to watch for the custard to be just slightly jiggly before removing from the oven.
This homemade pie is tasty warm, or cold. Go ahead and serve with a scoop of ice cream or whipped topping.
Can I Freeze Custard Peach Pie?
For sure, you can! The second time I made it, I froze it. I removed from the freezer and allowed to defrost before serving, which was a couple of hours.
Custard Peach Pie
- 1 store bought Pie Crust
- 3 Egg Yolks
- 2 containers 6 oz Peach Yogurt
- 3/4 cup Sugar
- 1/4 cup Flour
- 1 tsp vanilla
- 2 1/2 cans 15 oz Peach slices, drained
- 6 tbsp Butter
- 1/2 cup Flour
- 1/4 cup Brown Sugar
- Preheat oven to 425.
- Pierce pie crust several times with a fork and prebake for 5-10 minutes.
- Beat egg yolks in a medium bowl until blended.
- Add yogurt, sugar, vanilla and flour. Beat until smooth. Set aside.
- Pat peach slices dry and place in bottom of pie crust.
- Pour custard mixture over peach slices.
- Bake pie for 20 minutes.
- Remove from oven and cover crust with aluminum foil.
- Bake for another 15 minutes.
- In a small bowl combine topping ingredients and blend with pastry cutter or 2 forks.
- Evenly sprinkle the streusel over the top of the pie.
- Bake for 20 more minutes or until a custard is only slightly jiggly.
- Allow to cool before cutting.