Custard Peach Pie
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.
- 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.
Calories: 341kcal | Carbohydrates: 45g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 96mg | Sodium: 169mg | Potassium: 45mg | Fiber: 1g | Sugar: 26g | Vitamin A: 363IU | Calcium: 21mg | Iron: 1mg